Provencal Beef Roast with Autumn Vegetables and Citrus

One 3 1/2 to 4 pound	boneless chuck roast,
	kosher salt and freshly ground black pepper
2 sprigs	fresh rosemary
2	bay leaves
3 cups	dry red wine, such as a Pinot Noir or Syrah
2 tablespoons	olive oil
3 medium	carrots (6 ounces), peeled and cut into 1/2" chunks
1 medium	yellow onion, peeled and cut into 1/2" chunks
3 large cloves	garlic, minced
4 filets	anchovy, minced
2 cups	low-sodium beef broth
Four 1" x 4" strips	orange 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 cups	peeled butternut squash cut into 1" chunks
1/2 cup	chopped fresh flat-leaf parsley

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Provencal Beef Roast with Autumn Vegetables and Citrus - Equipment List

Mixing Bowls
Chefs Knife

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Provencal Beef Roast with Autumn Vegetables and Citrus - Instructions

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

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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.

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Provencal Beef Roast with Autumn Vegetables and Citrus - Instructions Continued

Makes 6 to 8 servings

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