Name: Pot Roast with Winter Root Vegetables
Yield: Makes 8 to 10 Servings
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

Image may contain Food Dessert Chocolate Plant Fudge Confectionery Sweets and Meal

For this hearty pot roast recipe, you can rub the spice mix on the meat and let it sit in the fridge overnight.

Recipe notes