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Chuck Roast with Root Vegetables Recipe

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This recipe for Chuck Roast with Root Vegetables, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Taradash
Added: Wednesday, November 26, 2008


1 4 lb. chuck roast, pot roast
1/2 lb. thick sliced bacon
2 c. red wine
1/2 c. chicken stock

2 tsp. chopped thyme
2 tsp. sweet paprika
2 tsp. kosher salt
2 tsp. black pepper
1 tsp. dry mustard
1 tsp. packed light brown sugar

1 lb baby carrots
1 lb parsnips, cut into chunks
1 bunch celery, cut into chunks
2 onions, sliced thin
12 shallots
4 cloves garlic
3 bay leaves

Combine rub ingredients and rub all over beef. In large Dutch oven or corning pot cook bacon. Remove bacon. Drain off all but 2 tbsp.of fat and add beef to pot. Brown on all sides, about 12 min. Transfer to plate add red wine. Bring to a boil and deglaze pan. Continue to boil until reduced to about c., about 5 min. Add chicken stock and return bacon to pot. Place beef on top of bacon. Around beef add onions, shallots, garlic, and bay leaves. Cover pot, transfer to 350 oven and roast for 1 hour. Turn beef over, stir onions, Cover and roast 1 more hour. Add water by c. if dry. Transfer to a plate. Add carrots, parsnips, and celery to pot. Stir to coat. Place beef on top vegetables, cover, and roast until beef and vegetables are tender, about 45 min. longer. This cooks almost 3 hours total. Transfer to platter, Spoon fat from top of sauce. Pour sauce over beef and vegetables.




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