Pot Roast with Root Vegetables

This isn’t your average pot roast – we’re talking fork-tender beef braised in red wine, infused with smoky bacon, and surrounded by a rainbow of perfectly cooked root vegetables that practically melt in your mouth.

The magic happens when the beef slowly cooks in its own juices, creating an incredibly rich sauce that’s deepened by dry red wine and fresh rosemary. And those root vegetables? They drink up all that savory goodness while adding their own natural sweetness to create flavor layers you’ll be dreaming about for days.

Ingredients

For the Spice Rub:

• 2 teaspoons paprika
• 2 teaspoons kosher salt
• 1½ teaspoons black pepper
• 1 teaspoon dry mustard
• 1 teaspoon brown sugar
• ½ teaspoon dried thyme

For the Roast:

• 6 slices bacon, chopped
• 1 (3-4 pound) beef chuck roast, trimmed
• 1 cup dry red wine
• 1½ cups beef broth
• 1 sprig rosemary
• 1 large onion, sliced
• 6 shallots, halved
• 6 garlic cloves, smashed
• 3 bay leaves

For the Vegetables:

• 3 golden beets, peeled and quartered
• 3 carrots, peeled, 1-inch pieces
• 3 parsnips, peeled, 1-inch pieces

Steps

1. Preheat oven to 350°F (175°C). Position rack in lower third of oven.
2. Cook bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy. Remove with slotted spoon, leaving 2 tablespoons of grease.
3. While bacon cooks, combine all spice rub ingredients in a small bowl. Coat beef thoroughly on all sides.
4. Heat Dutch oven to medium-high. Brown beef 4-5 minutes per side until deep golden brown. A good crust is essential for flavor – don’t rush this step!
5. Transfer beef to plate. Add wine to pot and simmer 5-7 minutes until reduced by half, scraping bottom with wooden spoon to release browned bits.
6. Return beef to pot with broth and bacon. Arrange aromatics (rosemary, onion, shallots, garlic, bay leaves) around meat. Cover and cook 1 hour.
7. Remove from oven, flip beef (use sturdy tongs), cover and cook another 1 hour.
8. Add vegetables under the beef (the liquid should be gently bubbling). Cook 45 minutes more until meat is fork-tender and vegetables can be easily pierced.

Smart Swaps

• Use turnips or rutabaga instead of beets
• Substitute beef bone broth for extra richness
• Replace wine with additional broth plus 1 tablespoon balsamic vinegar

Pro Tips

• Let meat rest 30 minutes before slicing against the grain
• For thicker gravy, remove vegetables/meat and simmer liquid 10-15 minutes
• Choose a marbled chuck roast for the most tender result