Pot Roast With Winter Root Vegetables

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
795
FAT
164%
CHOL
110%
SOD
65%

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Ingredients for 8 servings

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

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