Pot roast with baked vegetables

Ingredients:

Pot-roast

• 1 boneless cut of beef shoulder-neck weighing 1.3 - 1.8 kg.
• 1 tbsp. premium flour
• 3 tablespoons of vegetable oil
• 5 cloves garlic, crushed
• 1 large onion, thinly sliced
• 1 can (425 g) of canned whole tomatoes in their own juice
• 0.5 cups red wine
• 2 cups beef broth, homemade or from cubes (2 cubes per 2 cups hot water)
• 3 sprigs fresh thyme or 2 tsp dried
• 2 bay leaves
• 1 tbsp cornstarch mixed with 2 tbsp water, optional
• 1/3 cup coarsely chopped fresh parsley, optional

Baked vegetables

• 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
• 3 carrots, peeled and cut into 5cm pieces.
• 2 medium parsnips, peeled and cut into 1cm thick coins.
• 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 wedges (or both)
• About 5 tablespoons of olive oil

Preparation:

1. Preheat oven to 175°C.
2. Heat a large casserole dish with a lid over medium-high heat. Season the meat generously with salt and pepper and lightly dust with flour. Add vegetable oil to the dish, add the meat, and fry on both sides until nicely browned, about 10 minutes. Transfer the meat to a plate. Drain most of the fat from the dish, reserving only 2 tablespoons.
3. Add the onion and garlic to the cauldron and cook until fragrant and softened, about 5 minutes. Add the tomatoes, crushing them with your hands, and cook until a rich brick color, about 2 minutes more. Add the wine and scrape the bottom of the cauldron with a wooden spoon. Add the remaining tomato liquid, beef broth, thyme, and bay leaf and bring to a boil. Return the meat to the cauldron, place it in the liquid, cover with a lid, and transfer to the oven.
4. Bake until the meat is tender, about 1.5 hours. Remove the lid and continue baking, uncovered, until done, about 1 more hour.
5. Meanwhile, toss the onions, carrots, parsnips, and turnips with olive oil, salt, and black pepper. Arrange them in a single layer on a baking sheet. You may need to use two baking sheets. As soon as you remove the meat from the oven, increase the temperature to 450°F (230°C). Roast the vegetables, stirring halfway through, until tender and charred, about 30-45 minutes.
6. Transfer the meat to a plate and cover loosely with foil. Skim off any fat from the surface of the liquid and discard. Bring the sauce to a simmer over medium heat and cook until thickened. If you prefer a thicker consistency, stir in the cornstarch mixture and bring to a simmer. Add the parsley, taste, and season with salt and pepper if needed. Keep the meat warm in the sauce until ready to carve.
7. Slice the beef and place it on a serving platter; arrange the vegetables around it. Drizzle a little sauce over the vegetables and meat. Serve the remaining sauce in a separate bowl.