Pot roast A recipe from <a href="https://www.wefacecook.com/international/cuisine/US">US</a>

Name: Pot roast A recipe from US
Ingredients: FOR BROWNING MEAT; 3 to 4 pounds chuck roast, tied; Coarse salt and freshly ground pepper; Olive oil; FOR AROMATICS; 1 tablespoon olive oil; 1 large onion, peeled and thinly sliced (1 1/2 cups); 1 medium carrot, peeled and coarsely chopped (3/4 cup); 1 rib celery, coarsely chopped (3/4 cup); 2 garlic cloves, peeled and thinly sliced; 1 dried bay leaf; 1/4 teaspoon whole black peppercorns; 3 sprigs fresh thyme; FOR BRAISING MEAT; 1 tablespoon all-purpose flour, plus more if needed; 3 tablespoons red-wine vinegar; 2 tablespoons tomato paste; 1 1/4 cups water; FOR GARNISH VEGETABLES; 3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges; 3/4 pound small new potatoes; 3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

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Ingredients

FOR BROWNING MEAT
3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
FOR AROMATICS
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
FOR BRAISING MEAT
1 tablespoon all-purpose flour, plus more if needed
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1 1/4 cups water
FOR GARNISH VEGETABLES
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths