Provencal Beef Roast with Autumn Vegetables and Citrus - Instructions Continued
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.