Pot Roast ala Martha Stewart

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

3 to 4 pounds chuck roast, tied

Coarse salt and freshly ground pepper

Olive oil

1 tablespoon olive oil

1 large onion, peeled and thinly sliced (1 ½ cups)

1 medium carrot, peeled and coarsely chopped (¾ cup)

1 rib celery, coarsely chopped (¾ cup)

2 garlic cloves, peeled and thinly sliced

1 dried bay leaf

¼ teaspoon whole black peppercorns

3 sprigs fresh thyme

1 tablespoon all-purpose flour, plus more if needed

2 tablespoons red-wine vinegar, plus more if needed

1 ¼ cups water

¾ pounds turnips, about 3, peeled and cut into 1 ½-inch wedges

¾ pound small new potatoes

¾ pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

Directions at marthastewart.com

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