Provencal Beef Roast with Autumn Vegetables and Citrus

One 3 1/2 to 4 poundboneless chuck roast,
kosher salt and freshly ground black pepper
2 sprigsfresh rosemary
2bay leaves
3 cupsdry red wine, such as a Pinot Noir or Syrah
2 tablespoonsolive oil
3 mediumcarrots (6 ounces), peeled and cut into 1/2" chunks
1 mediumyellow onion, peeled and cut into 1/2" chunks
3 large clovesgarlic, minced
4 filetsanchovy, minced
2 cupslow-sodium beef broth
Four 1" x 4" stripsorange zest
1 small (about 12 ounces)celery root, peeled, trimmed and cut into 1" chunks
3 medium (about 8 ounces)parsnips, peeled and cut into 1" chunks
2 cupspeeled butternut squash cut into 1" chunks
1/2 cupchopped fresh flat-leaf parsley

Equipment List

Mixing Bowls
Chefs Knife


Season the roast on all sides generously with salt and place the meat in a large glass or stainless steel bowl along with the rosemary and bay leaves. Pour the red wine over the meat. Cover with plastic wrap, refrigerate and let marinate for at least 4 hours or overnight.

Preheat an oven to 300 F and set the rack in the center of the oven.

Place a strainer over large bowl and strain the wine-herb mixture. Set aside.

Set a Dutch oven or cocotte over medium-high heat and warm the olive oil until shimmering but not smoking. Brown the meat on all sides, about 5 to 7 minutes per side. Transfer the meat to a large plate and set aside.

Reduce the heat to medium and add the carrots, onion, and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the anchovies and continue to cook until fragrant, about 1 minute.

Add the red wine marinade, increase the heat to high, bring to a boil, scraping the bottom of pan with a wooden spoon to loosen any brown bits. Add the beef broth, orange zest, the meat and any accumulated juices back to the Dutch oven. If needed, add additional beef broth or water to come halfway up sides of roast. Bring the liquid to simmer over medium heat and cover tightly with lid.

Transfer to the oven and cook, turning the meat every 30 minutes. After 1 1/2 hours, add the celery root, parsnips and butternut squash to the pot. Stir to mix in the vegetables. Place back into the oven and continue to cook until the meat and vegetables are until fully tender and a knife easily slips in and out of meat, about 3 hours.

Transfer the roast to a carving board and cover with foil to keep warm. Let the Dutch oven still containing the liquid to sit in the oven about 5 minutes more, then use a large spoon to skim away any fat. Discard the rosemary, bay leaves and any remaining orange zest. Bring the liquid to a boil over high heat and reduce by 1/3, 8 to 10 minutes. Season to taste with salt and pepper.

Using a carving knife, cut the meat against the grain into 1/2-inch-thick slices. Transfer the meat to a warmed serving platter and pour 1/2 cup of the sauce over the meat. Serve with the remaining sauce passed in a separate dish.

Makes 6 to 8 servings

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