Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1 teaspoon salt1/2 teaspoon pepper2 tablespoons olive oil3 celery ribs with leaves, cut into 2-inch pieces2 medium carrots, cut into 1-inch pieces1 medium onion, cut into wedges3 medium turnips, peeled and quartered1 large sweet potato, peeled and cubed3 garlic cloves, minced1 cup dry red wine or beef broth1 can (14-1/2 ounces) beef broth1/2 cup balsamic vinegar1 small bunch fresh thyme sprigs4 fresh sage leaves2 bay leaves1/4 cup cornstarch1/4 cup cold water
Preparation
Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot.
Add celery, carrots and onion to the pot; cook and stir until fragrant, 3-4 minutes. Add turnips, sweet potato and garlic; cook 1 minute longer.
Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, until meat is tender, 2-1/2 to 3 hours.
Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pot roast and vegetables.
