Country Pot Roast - California Ripe Olives

Ingredients

• 1 teaspoon olive oil
• 3 3/4 pounds beef chuck roast, trimmed and tied
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 6 ounces red pearl onions, peeled
• 2 cups low sodium beef or chicken broth
• 1 cup California Black Ripe Olives, whole, pitted
• 1 cup diced canned tomatoes
• 1cup red wine
• 1 tablespoon chopped thyme
• 1 pound parsnips, peeled and coarsely chopped
• 8 ounces celery, trimmed and coarsely chopped
• 8 ounces new potatoes, halved