Pot Roast with Winter Root Vegetables

Pot Roast with Winter Root Vegetables
Photo by Tom Schierlitz

Ingredients

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

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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