Best Pot Roast Recipe? Mum's Secret for Tender Beef!

Ingredients

• 3-4 lb (1.3-1.8 kg) Chuck Roast
• 2 tablespoons (30 ml) Olive Oil
• 1 large Yellow Onion, roughly chopped
• 2-3 Carrots, peeled and cut into 1-inch (2.5 cm) chunks
• 2-3 Celery stalks, cut into 1-inch (2.5 cm) chunks
• 4 cloves Garlic, minced
• 1 tablespoon (15 ml) Tomato Paste
• 1 cup (240 ml) Dry Red Wine (e.g., Merlot, Cabernet Sauvignon)
• 4 cups (960 ml) Beef Broth (low sodium preferred)
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 1 teaspoon Dried Thyme
• 1 Bay Leaf
• 1-2 lb (450-900 g) Potatoes, quartered (Yukon Gold or Russet work well)
• 1 lb (450 g) Turnips, peeled and cut into 1-inch chunks (optional)
• Salt and freshly ground Black Pepper to taste
• 2 tablespoons (30 g) All-Purpose Flour (optional)
• 2 tablespoons (30 ml) Cold Water (optional)
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Zest of 1 lemon