Pot Roast with Winter Root Vegetables

Pot Roast with Winter Root Vegetables
Photo by Tom Schierlitz

Ingredients

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

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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