Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Ingredients (17)

• 1 (4-pound) beef chuck roast, the more marbled the better
• Fine sea salt and freshly ground black pepper
• 1 tablespoon canola oil
• 2 tablespoons salted butter
• 3 stalks celery, cut into thirds
• 3 large carrots, quartered
• 2 medium turnips, quartered
• 3/4 cup dry red wine
• 2 cups beef stock, low-sodium store-bought or homemade
• 2 large Vidalia onions, cut into eighths
• 11 cloves garlic: 10 whole, 1 minced
• 4 dried bay leaves
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 cup cherry tomatoes
• 1/4 cup shelled salted pistachios, chopped
• 1/4 cup chopped fresh parsley