Pot Roast with Root Vegetables
This Pot Roast with Root Vegetables is braised until tender in a flavorful sauce with red wine and rosemary. Lots of root vegetables turn it into a full meal and add an earthy sweetness.
- 6 slices bacon, chopped
- 1 (3 to 4-pound) beef chuck roast, trimmed of excess fat
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon dry mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon dried thyme
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 1 sprig rosemary
- 1 large onion, sliced
- 6 shallots, peeled and cut in half
- 6 garlic cloves, peeled and smashed
- 3 bay leaves
- 3 golden beets, peeled and quartered
- 3 carrots, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cut into 1-inch pieces
Preheat oven to 350 degrees.
Cook bacon in a large Dutch oven until crispy. While bacon cooks, combine spices in a small bowl. Remove bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon grease.Sprinkle the spices all over the beef. Place the Dutch oven over medium-high heat. Brown the beef on all sides in the bacon grease.Remove the beef to a plate.
Add red wine to the Dutch oven and cook until reduced by half. Be sure to scrape up any browned bits on the bottom.
Add beef broth and the cooked bacon. Place beef back in the Dutch oven.
Add the rosemary, onion, shallots, garlic, and bay leaves sprinkling them on top of and around beef. Place a lid on the Dutch oven and place in the oven for 1 hour.
Remove from oven, flip beef over, cover and return to oven for another hour.
Remove from oven. Lift beef up and place beets, carrots, and turnips underneath the beef. Cover and return to oven for another 45 minutes.
Calories: 661kcal | Carbohydrates: 30g | Protein: 50g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 1393mg | Potassium: 1492mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5467IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 6mg