Name: Pot Roast with Winter Root Vegetables
Yield: Makes 8 to 10 servings
Ingredients: 2 teaspoons chopped fresh thyme; 2 teaspoons Hungarian sweet paprika; 2 teaspoons coarse kosher salt; 2 teaspoons freshly ground black pepper; 1 teaspoon dry mustard; 1 teaspoon (packed) golden brown sugar; 1 4-pound boneless grass-fed beef chuck roast, tied; 6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles; 2 cups dry red wine; 1/2 cup low-salt chicken broth; 2 large onions, thinly sliced; 12 small shallots, peeled; 12 garlic cloves, peeled; 3 bay leaves; 4 large carrots (about 1 pound), peeled, cut into 1-inch pieces; 3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces; 1 small celery root, peeled, cut into 1-inch cubes

Pot Roast with Winter Root VegetablesTom Schierlitz

Recipe notes

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