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Ingredients for Pot Roast with Winter Root Vegetables

• 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

• 450g boneless grass-fed beef chuck roast, tied

• 170g slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles

• 475ml dry red wine

• 120ml low-salt chicken broth

• 2 large onions, thinly sliced

• 12 small shallots, peeled

• 12 garlic cloves, peeled

• 3 bay leaves

• 4 large carrots (about 450g ), peeled, cut into 1-inch pieces

• 3 medium parsnips (about 350g ), peeled, cut into 1-inch pieces

• 1 small celery root, peeled, cut into 1-inch cubes

Preheat oven to 177°C. 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 120ml , 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 60ml fuls 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.

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