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Pot Roast with Winter Root Vegetables

  • 8servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons chopped fresh thyme

  2. 2 teaspoons Hungarian sweet paprika

  3. 2 teaspoons coarse kosher salt

  4. 2 teaspoons freshly ground black pepper

  5. 1 teaspoon dry mustard

  6. 1 teaspoon (packed) golden brown sugar

  7. 1 4-pound boneless grass-fed beef chuck roast, tied

  8. 6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles

  9. 2 cups dry red wine

  10. 1/2 cup low-salt chicken broth

  11. 2 large onions, thinly sliced

  12. 12 small shallots, peeled

  13. 12 garlic cloves, peeled

  14. 3 bay leaves

  15. 4 large carrots (about 1 pound), peeled, cut into 1-inch pieces

  16. 3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces

  17. 1 small celery root, peeled, cut into 1-inch cubes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

  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.

  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.

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