Jacque's Pot Roast

1 5-pound piece beef bottom round, trimmed of all fat

1½ tsp. kosher salt, plus more if needed

1 tsp. Freshly ground black pepper, plus more if needed

2 to 3 Tbs. canola or other vegetable oil

1 medium onion chopped into 1" pieces

1 can chopped tomatoes

2 bay leaves

6 sprigs fresh thyme or 1 tsp. dried thyme

1½ cups dry vermouth or white wine, plus more if needed

½ cup water

1 pound large white turnips, peeled, trimmed, and sliced into large wedges

1 pound potatoes, peeled, trimmed, and sliced into large wedges

1 pound small white onions, about 20 the size of Ping-Pong balls, blanched and peeled (see comments)

1 pound baby carrots

1½ to 2 cups green peas, fresh or frozen

Potato starch for thickening (optional)1

Tbs. chopped parsley, for garnish

Special equipment: A heavy ovenproof casserole, 4- or 5- quart capacity, with tight-fitting cover; a large, warm serving platter

Preheat oven to 300-degrees

.Season the roast on all sides with 1½ teaspoons salt and 1 teaspoon black pepper. Set the casserole over high heat with 2 or 3 tablespoons of oil, just enough to film the bottom.

When the oil is hot, lay in the roast and sear for about 3 minutes, until the first side is well browned. Turn the meat onto another side and sear for several minutes, and continue turning and searing, over medium to high heat, until entire piece is browned and the meat juices have crusted in the pan, about 15 minutes in all. If there is excess oil in the bottom of the pot, pour it out carefully and discard

.Arrange the onion, can of tomatoes with juice, the bay leaves, and thyme sprigs around the meat and pour in the wine and water. Bring the liquid quickly to the boil, cover the casserole, and set in the oven for 3 to 4 hours, until the meat is tender.

Remove the casserole from the oven. Remove the meat to a platter. Pour the braising liquid through a strainer to remove the cooked vegetable pieces and herbs. Press the juices from the vegetables, then return the strained liquid to the pot along with the meat.

Arrange the turnip wedges, potato wedges, onions, and baby carrots around the roast and season with ½ teaspoon salt. Bring the liquid to the boil, and put casserole, covered, back into the 300°F oven for 1 to 1½ hours, until the roast is fork-tender and the vegetables are very soft but still holding their shape.

Set the casserole on the stovetop, over low heat. Add the green peas to the pot, cover, and simmer for 2 to 3 minutes, just until the peas are tender.

It can be served as is, or, for a thicker consistency, stir together a tablespoon of potato starch with a teaspoon of white wine in a small dish. Stir the dissolved starch, a bit at a time, into the hot liquid. It will thicken immediately on contact with the hot liquid; stir in only as much as needed to reach the proper consistency

Cut ¼-inch slices from the roast, enough for the first servings, and lay them overlapping on the platter - set the rest of the roast on the platter too, if you have room. Spoon the vegetables all around the sliced meat and moisten all with the sauce. Sprinkle the chopped parsley over and bring the platter to the table.

Comments:

Peel the onions as follows. Drop them whole into a saucepan of rapidly boiling water, and let cook for exactly 1 minute. Slip off the skins, and shave the roots to even them.

Serve with horseradish on the side.

The French only use turnips, but I like half-and-half turnips and potatoes, but if you don't like turnips you can just use potatoes.

Makes outstanding sandwiches with mustard and horseradish.

This is even a better pot roast than all day pot roast.