Simple Pot Roast with Root Vegetables

Add 1½ pounds carrots, sliced ½ inch thick; 1½ pounds small red potatoes, halved if larger than 1½ inches in diameter; and 1 pound parsnips, sliced ½ inch thick, to Dutch oven after cooking beef for about 3 hours, submerging them in liquid. Continue to cook until vegetables are almost tender, 30 minutes to 1 hour longer. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle for about 5 minutes, then use wide spoon to skim fat off surface; remove thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving platter. Using carving knife, cut meat into ½-inch-thick slices or pull apart into large pieces; transfer meat to bowl or platter with vegetables and pour about ½ cup sauce over meat and vegetables. Serve, passing remaining sauce separately.