Pot Roast with Winter Root Vegetables

Name: Pot Roast with Winter Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles; 3 bay leaves; 2 kilograms boneless grass-fed beef chuck roast, tied; 2 teaspoons freshly ground black pepper; 454 grams large carrots (about , peeled, cut into 1-inch pieces; 1 small celery root, peeled, cut into 1-inch cubes; 2 teaspoons coarse kosher salt; 1 teaspoon dry mustard; 473 milliliters dry red wine; 2 teaspoons chopped fresh thyme; 12 garlic cloves, peeled; 1 teaspoon (packed) golden brown sugar; 2 teaspoons Hungarian sweet paprika; 118 milliliters low-salt chicken broth; 2 larges onions, thinly sliced; 340 grams medium parsnips (about , peeled, cut into 1-inch pieces; 12 smalls shallots, peeled

Pot Roast with Winter Root Vegetables might be just the main course you are searching for. One portion of this dish contains roughly 40g of protein, 28g of fat, and a total of 551 calories. This recipe serves 10. This recipe covers 36% of your daily requirements of vitamins and minerals. It is perfect for Winter. A mixture of bacon, garlic cloves, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F.

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Oven

Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

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Dry Seasoning Rub

Beef

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Bowl

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.

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Bacon