Pot Roast With Winter Root Vegetables |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is from Bon Appetit Feb 2008. Ingredients:
2 teaspoons chopped fresh thyme |
2 teaspoons sweet hungarian paprika |
2 teaspoons coarse kosher salt |
2 teaspoons fresh ground black pepper |
1 teaspoon dry mustard |
1 teaspoon golden brown sugar (packed) |
4 lbs boneless beef chuck roast |
6 ounces thick slab bacon, cut into 1/4-inch thick slices, then into 1x1/2-inch rectangles |
2 cups dry red wine |
1/2 cup low sodium chicken broth |
2 large onions, thinly sliced |
12 small shallots, peeled |
12 garlic cloves, peeled |
3 bay leaves |
1 lb large carrot, peeled and cut into 1 inch pieces |
12 ounces parsnips, peeled and cut into 1 inch pieces |
1 small celery root, peeled and cut into 1 inch cubes |
Directions:
1. Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowl. Rub spice blend over beef.
2. Cook bacon in a heavy large ovenproof pot over medium heat until browned and lightly crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
3. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to a plate.
4. Add red wine to pot; bring to a boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes.
5. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic and bay leaves around beef.
6. 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.
7. Add carrots, parsnips and celery root to pot; stir to coat. Place beef atop vegetables, cover and roast until beef and vegetables are tender, about 45 minutes longer.
8. 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.
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