Pot Roast with Winter Root Vegetables

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

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