Chuck Roast in Red Wine

Chuck Roast in Red Wine
1 4-lb boneless chuck roast
1 tb Peanut or corn oil
1 lg Onion; chopped roughly
4 Carrots cut in 2-inch pieces
4 Ribs celery; chopped
1 Clove (large) garlic; chopped
2 c Dry red wine
1 c Beef broth
1 Bay leaf
4 Sprigs parsley
2 Cloves
2 White turnips; quartered
1 tb Butter
1/4 lb Fresh mushrooms

Sprinkle roast with salt & pepper. Brown in oil in Dutch oven for 15-20 minutes, turning often. Add chopped onion, half of carrots & celery, garlic, and stir briefly. Add wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine small onions, remaining carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & sauté parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 minutes.