Pot Roast with Winter Root Vegetables

Pot Roast with Winter Root Vegetables
Photo by Tom Schierlitz

Ingredients

  • 2 cups dry red wine
  • 4 large carrots
  • 1 teaspoon dry mustard
  • 6 ounces slab bacon
  • 1 small celery root
  • 12 garlic cloves
  • 2 large onions
  • + 10 more ingredients
    • ½ cup low-salt chicken broth
    • 2 teaspoons coarse kosher salt
    • 3 bay leaves
    • 2 teaspoons freshly ground black pepper
    • 3 medium parsnips
    • 1 4-pound boneless grass-fed beef chuck roast, tied
    • 2 teaspoons Hungarian sweet paprika
    • 1 teaspoon golden brown sugar
    • 2 teaspoons fresh thyme
    • 12 small shallots

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

View full recipe at Epicurious

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