Pot Roast with Roasted Root Vegetables

beef broth, potatoes, turnips, carrots, onion, celery, worcestershire, canola oil, flour, garlic, thyme

Ingredients

1 1/2 pounds beef bottom round roast
• 2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 2 carrots, cut into 2-inch pieces
• 2 stalks celery
• 1 medium yellow onion
• 1 (15-ounce) can beef broth
• 1 cup water
• 1 tablespoon minced fresh garlic
• 2 tablespoons Worcestershire sauce
• 4 sprigs fresh thyme
• 2 carrots, cut into 3-inch pieces
• 2 russet potatoes, cut into 1-inch cubes
• 1/2 pound turnips, cut into wedges
• 2 tablespoons canola oil
• 1 teaspoon each fresh rosemary and fresh thyme leaves
• 1 red onion, sliced

Directions for Pot Roast with Roasted Root Vegetables Recipe