6 carrots (about 3/4 pound), peeled and cut into thirds
4 parsnips (about 3/4 pound), peeled and cut into thirds
2 peeled baking potatoes (about 1 pound), halved and quartered
1 peeled sweet potato (about 1 pound), halved and quartered
How to Make It
Preheat oven to 300°.
Trim fat from roast. Heat oil in Dutch oven over medium-high heat until hot. Add roast; cook 5 minutes, browning on all sides. Add apple juice, wine, and orange juice; scrape pan to loosen browned bits. Add salt, garlic, cloves, rind, and cinnamon. Bring to a boil; remove from heat. Cover; bake at 300° for 1 hour.
Remove from oven; turn roast over. Add vegetables to pan; cover and bake 2 additional hours. Increase oven temperature to 400° (do not remove roast from oven). Bake, uncovered, 20 minutes or until roast is very tender. Remove roast and vegetables from pan. Tent roast with foil; let stand 10 minutes before slicing. Strain cooking liquid through a sieve into a bowl; discard solids. Serve with roast and vegetables.