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This pot roast calls for veggies and herbs you can find at your local famers market. If you can't cipollini onions, substitute pearl onions. Other large full-flavored greens like mustard greens or kale will work, as well.
3.4 ounces all-purpose flour (about 3/4 cup)
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 pound fresh turnip greens, trimmed and coarsely chopped
3 cups (2-inch) diagonally cut parsnips (about 1 pound)
3 cups cubed peeled Yukon gold potatoes (about 1 pound)
2 cups cipollini onions, peeled and quartered
2 tablespoons tomato paste
1 cup dry red wine
1 (14-ounce) can fat-free, lower-sodium beef broth
1 tablespoon black peppercorns
4 thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 bunch fresh flat-leaf parsley
Thyme sprigs (optional)
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