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Garlicky Pot Roast With Roasted Potatoes & Root Vegetables

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Garlicky Pot Roast With Roasted Potatoes & Root Vegetables

Ingredients

  • 2 turnips or rutabages, peeled and cut into 1-inch chunks
  • 3 large carrots, cut into 1-inch chunks
  • 1 lb red potatoes, cut into 1-inch chunks
  • 3 t olive oil
  • 10 sprigs thyme
  • 12 clv garlic, peeled and halved or quartered lengthwise
  • salt and pepper
  • 2 t vegetable oil
  • 1/2 c red wine vinegar
  • 3 c chicken stock, plus more if necessary
  • 2 t unsalted butter
  • 1 (3 to 3 1/2-pound) boneless beef chuck roast, or beef brisket
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