I made this tonight and it was SUPER yummy. I put my changes in italics. I used my new dutch oven and it was fantastic. This will definitely get added to our Sunday dinner rotation.
Pot Roast with Winter Root Vegetables Yield: Makes 8 to 10 servings
2 teaspoons chopped fresh thyme (I used dry - same amount) 2 teaspoons Hungarian sweet paprika (regular 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 (I used regular thick cut bacon - about 6 pieces) 2 cups dry red wine 1/2 cup low-salt chicken broth 2 large onions, thinly sliced (left out) 12 small shallots, peeled (I used 4 shallots) 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 (2 big red potatoes) 1 small celery root, peeled, cut into 1-inch cubes (2 celery stems)
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.
(I actually left it in for 4 hours - 1 hour, flipped meat, 1 hour flipped meat again, 45 minutes later added the veggies and more chicken stock, then flipped the meat every 30 minutes after that - probably unnecessary but that is what i did).
It sounds like a lot of work but it was easy, just time consuming.
