Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Ingredients

2 tablespoons extra-virgin olive oil

2 1/2 pounds grass-fed beef chuck roast, cut into 1 1/2-inch cubes

Kosher salt and freshly ground black pepper

2 large onions, cut into wedges

4 cloves garlic, minced

2 tablespoons tomato paste

1/4 cup dry red wine or beef broth

3 cups low sodium beef broth

2 bay leaves

1 teaspoon dried thyme leaves

6 carrots, peeled and cut into 1/2 inch pieces

4 parsnips, peeled and cut into 1/2 inch pieces

4 turnips, peeled and cut into 1/2 inch pieces