Apple Orchard Pot Roast

• 1 (3-pound) boneless beef bottom round roast
• 2 teaspoons vegetable oil
• 1 1/2 cups apple juice
• 1 cup dry white wine
• 1/2 cup orange juice
• 1/2 teaspoon salt
• 6 garlic cloves, peeled
• 6 whole cloves
• 2 (1 x 3-inch) orange rind strips
• 1 (3-inch) cinnamon stick
• 8 turnips (about 1 pound), peeled
• 6 carrots (about 3/4 pound), peeled and cut into thirds
• 4 parsnips (about 3/4 pound), peeled and cut into thirds
• 2 peeled baking potatoes (about 1 pound), halved and quartered
• 1 peeled sweet potato (about 1 pound), halved and quartered

1. Preheat oven to 300u0b0.
2. Trim fat from roast. Heat oil in Dutch oven over medium-high heat until hot. Add roast; cook 5 minutes, browning on all sides. Add apple juice, wine, and orange juice; scrape pan to loosen browned bits. Add salt, garlic, cloves, rind, and cinnamon. Bring to a boil; remove from heat. Cover; bake at 300u0b0 for 1 hour.
3. Remove from oven; turn roast over. Add vegetables to pan; cover and bake 2 additional hours. Increase oven temperature to 400u0b0 (do not remove roast from oven). Bake, uncovered, 20 minutes or until roast is very tender. Remove roast and vegetables from pan. Tent roast with foil; let stand 10 minutes before slicing. Strain cooking liquid through a sieve into a bowl; discard solids. Serve with roast and vegetables.

boneless beef bottom round roast, vegetable oil, apple juice, white wine, orange juice, salt, garlic, cloves, orange rind strips, cinnamon stick, carrots, parsnips, baking potatoes, sweet potato

Taken from www.myrecipes.com/recipe/apple-orchard-pot-roast (may not work)