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BEEF

Season the roast generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add the roast and sear, turning as needed, until browned on all sides, about 10 minutes. Using tongs, transfer to a slow cooker.

Pour off all but 1–2 tablespoons of the fat in the pan and return the pan to medium heat. Add the onion, chopped carrot, celery, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Pour in the stock, wine, and vinegar, add the thyme and another ½ teaspoon salt, then raise the heat to high and bring to a boil, stirring to dislodge any browned bits from the pan bottom. Remove from the heat.

Pour the contents of the pan over the roast. Arrange the parsnips, rainbow carrots, and turnips around the roast, pushing them down into the cooking liquid. Cover and cook on the low setting for 8 hours. The roast and the vegetables should be tender.

Transfer the roast to a cutting board and tent with aluminum foil. Using a slotted spoon, transfer the vegetables to a bowl and cover to keep warm. Strain the cooking liquid into a pitcher or bowl, let stand for a few minutes, then use a arge spoon to skim the fat from the surface.

In a saucepan over medium heat, melt the butter. Whisk in the flour, then cook, stirring, for about 1 minute. Slowly add the cooking liquid while whisking constantly, then continue to whisk until thickened to a gravy consistency, about 3 minutes. Taste and adjust the seasoning with salt, pepper, and/or balsamic if needed.

Snip and remove the strings from the roast, then cut the roast against the grain into slices. Transfer the slices to a serving patter and surround them with the vegetables. Spoon some of the gravy over the beef slices and vegetables, then pour the remainder into a small bowl or pitcher. Serve the meat and vegetables with the gravy alongside.

1 boneless beef chuck roast, 4 lb (1.8 kg), tied

Kosher salt and freshly

ground pepper 1 tablespoon canoa oil 1 arge yellow onion, finely chopped

1 arge carrot, peeled and finely chopped

1 arge celery stalk, finely

chopped

2 cups (475 ml) beef stock ⅓ cup (80 ml) dry red wine⅓ cup (80 ml) balsamic vinegar

1 tablespoon chopped

fresh thyme

¾ lb (340 g) small parsnips, peeled and cut into thick matchsticks

¾ lb (340 g) baby rainbow carrots (2 small bunches), peeled and arger carrots halved lengthwise

½ lb (225 g) baby turnips, peeled and cut into halves or quarters

3 tablespoons unsalted butter3 tablespoons all-purpose flour

SERVES6–8

The addition of balsamic vinegar contributes an unexpected sweet tang to the sauce for this hearty pot roast. Look for small or baby vegetables and be sure to cut them into uniform pieces so they cook evenly. If you like your vegetables with a little bite, add them after the pot roast has cooked for 4–5 hours. They will come out crisp-tender.

BALSAMICPOT ROAST WITH BABY ROOT VEGETABLES