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1.Preheat oven to 350 degrees F.
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2.
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For roast: Heat a large Dutch oven, with a lid, over medium-high heat.
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Season meat generously with salt and pepper, and sprinkle lightly with flour.
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Add oil to pot, add meat, and sear on both sides until brown, about 10 minutes.
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Transfer meat to a plate.
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Pour all but about 2 tablespoons of oil from pan.
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3.
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Add onion, carrots, celery, and garlic to pan, and cook until vegetables are tender, about 8 minutes.
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Add tomatoes and cook until liquid has thickened, about 5 minutes more.
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Add wine, and scrape up browned bits from bottom of pot using a wooden spoon.
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Add broth, thyme, and bay leaves; bring to a boil.
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Return roast to pot, cover, and cook until roast is tender, about 1 1/2 hours.
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Remove lid and continue to cook, uncovered until very tender about 1 hour more.
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4.
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For Vegetables: place carrots, turnips, onions, and parsnips on a baking sheet and toss with olive oil, thyme, 2 teaspoons salt, and pepper to taste.
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Roast on a shelf under pot roast for final hour, stirring occasionally, until tender.
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5.
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Transfer roast to a plate and cover loosely with foil.
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Skim fat off surface of liquid and discard.
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Bring sauce to a boil over medium-high heat, and cook until thickened.
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Stir in parsley, vinegar, and salt and pepper, to taste.
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Keep roast warm in sauce until ready to slice.
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6.
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Slice pot roast and arrange on a platter with vegetables.
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Pour some of sauce on top and serve remainder alongside.
