Pot Roast with Root Vegetables

Chef: Bon Appetit


  • 2 t chopped fresh thyme
  • 2 t Hungarian sweet paprika
  • 2 t coarse kosher salt
  • 2 t freshly ground black pepper
  • 1 t dry mustard
  • 1 t (packed) golden brown sugar
  • 1 4-pound boneless & tied grass-fed beef chuck roast
  • 6 ounces slab bacon (cut crosswise into 1/4-inch-thick slices and then into 1x1/2-inch rectangles)
  • 2 cups dry red wine
  • 1/2 cup low-salt chicken broth
  • 2 thinly sliced large onions
  • 12 small peeled shallots
  • 12 peeled garlic cloves
  • 3 bay leaves
  • 4 large carrots (peeled & cut into 1-inch pieces)
  • 3 medium parsnips (peeled & cut into 1-inch pieces)
  • 1 small celery root (peeled & cut into 1-inch pieces)


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.