Pot Roast with Winter Root Vegetables

Ingredients

• 6 ounces bacon 
• 3  bay leaves 
• 4 pound beef chuck boneless grass-fed
• 2 teaspoons pepper black freshly ground
• 1 pound carrots peeled cut into 1-inch pieces
• 1 small celery root peeled cut into 1-inch cubes
• 2 teaspoons kosher salt 
• 1 teaspoon ground mustard dry
• 2 cups wine dry red
• 2 teaspoons thyme sprigs fresh chopped
• 12  garlic clove peeled
• 1 teaspoon brown sugar packed ()
• 2 teaspoons paprika sweet
• 0.5 cup chicken broth 
• 2 large onion thinly sliced
• 12 ounces parsnips peeled cut into 1-inch pieces
• 12 small shallots peeled

Equipment

• bowl
• paper towels
• oven
• pot
• slotted spoon

Directions

1. Preheat oven to 350°F.
2. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
3. 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.
4. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high.
5. Add beef and cook until browned on all sides, about 12 minutes total.
6. Transfer beef to plate.
7. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes.
8. Add broth and bacon.
9. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
10. 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.
11. Transfer beef to plate.
12. Add carrots, parsnips, and celery to pot; stir to coat.
13. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer.
14. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper.
15. Pour sauce over beef and serve.