INGREDIENTS
1
pot roast
1
Celery heart, half
1
Bay leaf
5
Carrots with tops, small
7 cloves
Garlic
7
Italian (flat-leaf) parsley, stems
1
Leek, small
1/2 tsp
Thyme, dried
3
Turnips, medium
5
Yellow onions, small to medium
12
Yukon gold or red creamer potatoes, small new
1
Black pepper, Freshly ground
2 tsp
Kosher salt
1 tbsp
Olive oil plus
2 tbsp
Butter, unsalted
3/4 cup
White wine, dry
1/2 cup
Chicken broth or water, reduced sodium