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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
Method
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.
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. |
