Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
- Mustard and Paprika Rub
- 2 teaspoons chopped fresh thyme
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon dry mustard powder
- 1 teaspoon light brown sugar
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 4-pound boneless grass-fed beef chuck roast, tied
- 6 ounces slab bacon, cut into 1 x 1/2-inch-thick strips (lardons)
- 2 cups dry red wine
- 1/2 cup homemade beef stock, canned low-sodium chicken broth, or water, plus more if needed
- 3 bay leaves
- 4 cups thinly sliced onions (about 2 large)
- 12 garlic cloves, peeled
- 12 small shallots, peeled
- 4 large carrots, peeled and cut into 1-inch chunks
- 3 medium parsnips, peeled and cut into 1-inch chunks
- 1 small celery root, peeled and cut into 1-inch chunks
- Salt and freshly ground black pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (3)
- Carrots, large (4)
- Celery root, small (1)
- Onions (4 cups)
- Parsnips, medium (3)
- Shallots, small (12)
- Thyme, fresh (2 teaspoons)
- Meat
- 4-pound boneless grass-fed beef chuck, boneless grass-fed roast (1)
- Bacon (1 6 ounces slab)
- Canned Goods
Beef stock, homemade (1/2 cup)
- Condiments
- Mustard powder, dry (1 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (2 teaspoons)
- Brown sugar, light (1 teaspoon)
- Garlic cloves (12)
- Hungarian paprika, sweet (2 teaspoons)
- Mustard and paprika rub (1)
- Salt (2 teaspoons)
- Salt and freshly ground black pepper (1)
- Beer, Wine & Liquor
- Red wine, dry (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 11, 2012 (2 months ago).
29 people saved this recipe.
