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Pot Roast With Winter Root Vegetables

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Pot Roast With Winter Root Vegetables

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
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