Pot roast with roasted vegetables Recipe | Food Network UK

Ingredients

• For the pot roast
• 1 (1.35kg to 1.8kg) beef chuck roast
• Salt and freshly ground black pepper to taste
• 1 tbsp plain flour
• 3 tbsp vegetable oil
• 5 cloves garlic, smashed
• 1 large onion, sliced
• 1 (425g) tinned whole tomatoes, in juice
• 125ml red wine
• 500ml beef stock, homemade or made from beef bouillon (2 bouillon cubes and 500ml hot water) not canned
• 3 sprigs fresh thyme, or 2 teaspoons dried
• 2 bay leaves
• 1 tbsp cornflour, mixed with 2 tablespoons water, optional
• 35g coarsely chopped fresh flat-leaf parsley, optional
• For the roasted vegetables
• 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
• 3 carrots, peeled and cut into 5-cm chunks
• 2 medium parsnips, peeled, cut into 1-cm coins
• 1 medium turnip, peeled and cut into 8 wedges, or 1 medium celeriac, peeled and cut into 8 large chunks or both
• About 5 tbsp olive oil
• Salt and freshly ground black pepper