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1
Preheat the oven to 350 degrees F.
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2
Heat a large Dutch oven, with a lid, over medium-high heat.
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3
Season the meat generously with salt and pepper.
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4
Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes.
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5
Transfer the meat to a plate.
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6
Pour all but about 2 tablespoons of the oil from the pan.
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7
Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes.
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8
Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more.
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9
Add broth, thyme, and bay leaves, bring to a boil.
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10
Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours.
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11
Remove the lid and continue to cook, uncovered until tender about 1 hour more.
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12
Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper.
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13
Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
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14
Transfer the roast to a plate and cover loosely with foil.
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15
Skim the fat off the surface of the liquid and discard.
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16
Bring the sauce to a boil over medium-high heat, and cook until thickened.
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17
Stir in the parsley and vinegar, salt and pepper, to taste.
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18
Keep the roast warm in the sauce until ready to slice.
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19
Slice the pot roast across the grain and lay on a platter, surround with the vegetables.
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20
Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
