Pot Roast with Winter Root Vegetables
A hearty pot roast made with grass-fed beef chuck, bacon, and a medley of winter root vegetables including carrots, parsnips, and celery root, all braised in red wine. The meat is seasoned with a flavorful blend of thyme, paprika, and spices.
Ingredients
- •2 teaspoons chopped fresh thyme
- •2 teaspoons Hungarian sweet paprika
- •2 teaspoons coarse kosher salt
- •2 teaspoons freshly ground black pepper
- •1 teaspoon dry mustard
- •1 teaspoon golden brown sugar
- •4 pounds boneless grass-fed beef chuck roast
- •6 ounces slab bacon
- •2 cups dry red wine
- •½ cup low-salt chicken broth
- •2 large onions
- •12 small shallots
- •12 cloves garlic
- •3 leaves bay leaves
- •4 large carrots
- •3 medium parsnips
- •1 small celery root
- •peeled
- •cut into 1-inch cubes
Cooking Instructions
- 1.
Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
10 min
- 2.
Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
30 min
- 3.
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. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. 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.
165 min
