Bruce Aidells Pot Roasted Grass Fed Beef Chuck with Winter Root Vegetables

Ingredients

• 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

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