No. 283: Pot Roast with Winter Root Vegetables

Sundays are for cooking. I love having the time to really dive into a recipe fully, not worrying about a growling tummy or dinnertime expectations.

With time on my side, I decided to dive into this comforting pot roast.


2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces*
1 large celery root, peeled, cut into 1-inch cubes

*I subbed in diced red potatoes for parsnips

To make

Preheat oven to 350 degrees. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Spiced and cooking

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. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate.

Browned beef

Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

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 seeming dry (I ended up only adding 1/8th of a cup).

Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables.

Beef and veggies

Cover, and roast until beef and vegetables are tender, about 45 minutes.

Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

The results

I love one pot dinners. Yes, you have to do a lot of intermittent work in this one, but for the most part you have lots of downtime to go play, watch TV, garden, whatever.

And did I mention this was oh so good?

Final dish

(Did you see my creepy reflection in the bowl? That's the face of hunger:)

This recipe is going to take a solid 3 to 3 1/2 hours, so plan accordingly. The best part is that you'll have a fantastic meal that feeds a crowd OR gives you tons of leftovers.

A few notes on the recipe:

  • Double the rub - You'll need way more than what's listed for a cut that is larger than 2 pounds.
  • Tie the beef - It's going to be gloriously tender and falling apart when you need to pull it in and out of the pot. Keep it together with some twine.
  • Mix and match the veggies - I threw in some red potatoes in place of parsnips, added an extra carrot and only went with 1 1/2 onions. Put in what you love.

With a bunch of weeknight plans coming up, I'm excited to have this made and ready to go!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina