2 large carrots (about 12 ounces), peeled and cut into bite size pieces
2 turnips (about 1 lb), peeled and cut into bite size pieces
2 parsnips (about 12 ounces), peeled and cut into bite size pieces
1 large yellow onion, peeled and cut into wedges
DIRECTIONS
Pat the chuck roast dry with towels and generously season with salt and pepper. Preheat the oven to 300°F.
Heat the oil in a large dutch oven over medium-high heat until the oil begins to shimmer. Sear the beef until well browned on all sides, about 10 minutes total.
Transfer the beef to a plate and set aside.
Keep the heat at medium-high and add the garlic and diced onion to the dutch oven and cook while stirring for about 1 minute or until garlic becomes fragrant. Stir in the flour then stir in the tomato paste and cook while stirring until paste begins to brown, about 1 minute.
Slowly pour in the broths, stir to combine while scraping the bottom of the pan to release any stuck on bits. Add the thyme and bay leaves.
Return the beef to the pot and bring to a boil.
Cover the dutch oven and place in the preheated oven, cook for 2 hours.
Take out of the oven and carefully remove the beef to plate. Add the carrots, turnips, parsnips and onion wedges to the pot and stir to coat. Place the beef back in the pot on top of the vegetables. Put the lid back on and return to the oven, cook for 1 more hour or until vegetables are tender.
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