3largecarrotspeeled & cut at diagonal into bite-sized pieces
2largeparsnipspeeled & cut at diagonal into bite-sized pieces
1 1/2poundsbaby yellow potatoescut into bite sized pieces
Preheat oven to 300 degrees F.
Pat meat dry with paper towels. Coat both sides of the roast with 1 tablespoon salt.
Heat 1 tablespoon oil in a large dutch oven over medium-high heat. Cook meat for 10 minutes on each side, taking care not to move it around. This will create a nice sear. (I highly recommend turning on your vent, as things can get smokey.) Remove the meat from the pot and set it aside on a plate.
Reduce heat to medium and add 1 tablespoon oil and sliced onions. Cook onions until slightly brown, stirring occasionally. It will take about 5-7 minutes.
Add the flour, stir, and cook for 1 minute. Pour in the beef broth and wine. Use a wooden spoon to scrape the bottom of the dutch oven to get all those yummy bits mixed in. Bring to come to a boil.
Add 2 teaspoons salt, pepper, thyme, and bay leaves. Put roast back in the dutch oven along with any juices from the plate. Cover the pot with a lid and cook in the oven for 2 1/2 hours.
Carefully remove lid and turn the meat. Add the carrots, parsnips, and potatoes. Push them into the liquid as best you can. (You may need to mix them around halfway through their cooking to ensure they get submerged at some point.)
Cook for another 1 1/2 hours until vegetables are fork-tender, but not falling apart. Remove bay leaves and discard.
Transfer meat to a cutting board and remove any fat and bone. Shred the meat into chunks. You can either return the meat to the pot or start plating. Add the vegetables and gravy on top. (You can strain the cooking liquid and use it to make a gravy, or just pour some of the liquid over your shredded roast.)