Pot Roast and Vegetables Braised in Red Wine

chuck roast, trimmed of any fat

Kosher salt

ground black pepper

garlic powder

red wine (I use cabernet)

onion powder

olive oil

large onions, peeled and diced in 1/4 pieces

large carrots, peeled and chopped, 1 inch pieces

large Idaho potatoes or sweet potatoes, peeled, diced into 2 inch cubes (optional, I omit and serve with mashed potatoes)

small turnip, peeled and diced to 1 inch cubes

large parsnips, peeled and chopped into 1 inch pieces

stalks celery, cut into 1 inch chunks

mushrooms, diced into 1/2 in pieces

garlic, peeled, chopped

beef stock, fat-free and sodium free

sprigs Thyme,fresh

sprig Rosemary, fresh

whole Bay leaf