Provencal Beef Roast with Autumn Vegetables and Citrus - Instructions Continued
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