Slow Roasted Beef Pot Roast with Carrots and Turnips

Preparation

1. Preheat the oven to 250° F. Dice the celery, onion and turnips; cut the carrots into coins; mince the garlic.
2. In a hot pan sear the roast until browned on all sides, about 2 to 3 minutes.
3. Place the seared roast into a large roasting pan. Add the vegetables, placing around the meat.
4. In a small bowl combine the wine, vinegar and spices, and then pour over the meat. Cover the roasting pan with a lid or wrap well with foil.
5. Roast for 3 to 4 hours until meat is cooked to at least 160° F and vegetables are tender.