Yankee Pot Roast (plus #OXOCookware Review)

INGREDIENTS

4 lb

Chuck, roast

Bay leaves

1/2 lb

Carrots

1 lb

Carrots, fresh

Celery stalks, large

2 oz

Parsley, stems

1/2 lb

Parsnips

1 lb

Parsnips, fresh

1 1/2

lbs Red potatoes, new

1/2 oz

Rosemary, fresh

1/2 oz

Thyme, fresh

1 lb

Turnip, yellow or white

3 tbsp

Tomato paste

1/2 tsp

Black pepper, freshly ground

2 tbsp

Flour

1 tsp

Gravy seasoning such as kitchen bouquet

2 tsp

Kosher salt

2 tbsp

Olive oil, extra virgin

2 tbsp

Butter

1 cup

Red wine, hearty

3 cups

Beef stock or broth (canned or carton is fine)

1 pound onion peeled and cut into 16 wedges

1 ounce (in weight) or two large cloves garlic, smashed