For Browning Meat
3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
For Aromatics
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
For Braising Meat
1 tablespoon all-purpose flour, plus more if needed
2 tablespoons red-wine vinegar, plus more if needed
1 1/4 cups water
For Garnish Vegetables
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths