Pot Roast With Winter Root Vegetables

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 8
• 2 teaspoons chopped fresh thyme
• 2 teaspoons sweet hungarian paprika
• 2 teaspoons coarse kosher salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon dry mustard
• 1 teaspoon golden brown sugar (packed)
• 4 lbs boneless beef chuck roast
• 6 ounces thick slab bacon, cut into 1/4-inch thick slices, then into 1x1/2-inch rectangles
• 2 cups dry red wine
• 1/2 cup low sodium chicken broth
• 2 large onions, thinly sliced
• 12 small shallots, peeled
• 12 garlic cloves, peeled
• 3 bay leaves
• 1 lb large carrot, peeled and cut into 1 inch pieces
• 12 ounces parsnips, peeled and cut into 1 inch pieces
• 1 small celery root, peeled and cut into 1 inch cubes

Recipe

• 1 preheat oven to 350 degrees. mix first 6 ingredients in a small bowl. rub spice blend over beef.
• 2 cook bacon in a heavy large ovenproof pot over medium heat until browned and lightly crisp. using a slotted spoon, transfer bacon to paper towels to drain. pour off all but 2 tablespoons drippings from pot.
• 3 increase heat to medium-high. add beef and cook until browned on all sides, about 12 minutes total. transfer beef to a plate.
• 4 add red wine to pot; bring to a boil, scraping up browned bits. boil until reduced to 1/2 cup, about 5 minutes.
• 5 add broth and bacon. place beef atop bacon. scatter onions, shallots, garlic and bay leaves around beef.
• 6 cover pot, transfer to oven, and roast 1 hour. turn beef over; stir onions. cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. transfer beef to plate.
• 7 add carrots, parsnips and celery root to pot; stir to coat. place beef atop vegetables, cover and roast until beef and vegetables are tender, about 45 minutes longer.
• 8 transfer beef to platter. spoon off fat from surface of sauce. season sauce to taste with salt and pepper. pour sauce over beef and serve.