Pot roast with winter root vegetables

Serving size:

ingredients

2 tsp chopped fresh thyme
2 tsp Hungarian sweet paprika
2 tsp coarse kosher salt
2 tsp freshly ground black pepper
1 tsp dry mustard
1 tsp (packed) golden brown sugar
4-pound boneless grass-fed beef chuck roast, tied
6 oz slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 C dry red wine
1/2 C low-salt chicken broth
2 lg onions, thinly sliced
12 sm shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 lg carrots (about 1 pound), peeled, cut into 1-inch pieces
3 med parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 sm celery root, peeled, cut into 1-inch cubes

directions

Epicurious

A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.

Servings: Makes 4 to 6 servings

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. 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.

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. 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.

Rating: Try

Rating:

Source: Lindsay Metcalfe