Balsamic Braised Pot Roast

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 3 celery ribs with leaves, cut into 2-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 3 medium turnips, peeled and quartered
• 1 large sweet potato, peeled and cubed
• 3 garlic cloves, minced
• 1 cup dry red wine or beef broth
• 1 can (14-1/2 ounces) beef broth
• 1/2 cup balsamic vinegar
• 1 small bunch fresh thyme sprigs
• 4 fresh sage leaves
• 2 bay leaves
• 1/4 cup cornstarch
• 1/4 cup cold water

1. Preheat oven to 325u0b0. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.
2. Add celery, carrots and onion to the pan; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Stir in broth, vinegar and herbs. Return roast to pan; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender.
4. Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

chuck roast, salt, pepper, olive oil, celery, carrots, onion, sweet potato, garlic, red wine, beef broth, balsamic vinegar, thyme, sage, bay leaves, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/balsamic-braised-pot-roast/ (may not work)