1 1/2 pounds beef roast, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
5 garlic cloves, crushed
1 teaspoon allspice berries, crushed lightly
1 teaspoon fennel seeds, crushed lightly
1 cup dry red wine
1 rosemary sprig
1 bay leaf
1/4 cup less-sodium beef broth
2 medium onions, peeled and cut into 8 wedges
1 1/2 cups carrot, peeled and cut into 1/2-inch pieces
1 1/2 cups (1/2-inch) cubed peeled turnips
1 1/2 cups fennel bulb, cut lengthwise into 12 wedges