Grass-fed Beef Pot Roast With Winter Vegetables Recipe

Ingredients

• 2 tablespoons butter
• 2 1/2 to 3 pounds grass-fed beef rump roast
• 5 medium carrots, peeled and chopped into bite-sized pieces
• 3 medium parsnips, peeled and chopped into bite-sized pieces
• 2 medium turnips, peeled and chopped into bit-sized pieces
• 2 tablespoons whole black peppercorns
• 2 bay leaves
• 1 bunch thyme
• 1 1/2 cups red wine, preferably cabernet sauvignon
• 1 cup light beef stock, preferably homemade
• 1 bunch fresh parsley, chopped fine