One-Pot Simple Pot Roast with Root Vegetables

1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals

Salt and pepper

3 tablespoons vegetable oil

1 onion, chopped

1 celery rib, chopped

4 garlic cloves, minced

2 teaspoons sugar

1 teaspoon fresh minced thyme or ¼ teaspoon dried

1 cup chicken broth

1 cup beef broth

1 cup water

1½ pounds carrots, peeled and cut into 3-inch pieces

1½ pounds red potatoes, unpeeled, cut into 1½-inch pieces

1½ pounds parsnips, peeled and cut into 3-inch pieces

⅓ cup red wine

Directions at americastestkitchen.com

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