Ingredients

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 grass-fed 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 small celery root, peeled, cut into 1-inch cubes

Description

View Full Recipe