Mustard & Paprika Rubbed Pot Roast with Bacon & Root Vegetables

'Tis the season for dinner parties. How delightful! A recent Friday evening found my friends and I gathered in a lovely home to honor the speaker from our fall women's retreat. The ladies of The Well church in Boulder had been privileged to be refreshed through God's Word in early November, as Colleen challenged us in the area of contentment. As a relational thank you, my sweet girlfriends/retreat organizers, wanted to thank Colleen with a dinner prepared in her home. What a "contented" evening of comfort food, laughter and joy.

The Menu:

Prosciutto Wrapped Figs with Blue Cheese

Citrus & Avocado Salad with Toasted Almonds
*Mustard & Paprika Rubbed Pot Roast with Bacon & Root Vegetables
Sweet Potato Foccacia with a Cranberry Grape Compote

Chocolate Mousse with Raspberries

The roast was to be the biggest challenge as I honestly have not had much experience with large cuts of meat. With thirteen guests attending this dinner party, I decided on two chuck roasts, for a total of six pounds. It turned out to be the perfect amount and was thankfully cooked to perfection. A small miracle, as I realized one hour into the cooking time that the oven had been turned off! In problem-solving mode, I increased the oven temperature, being sure that plenty of liquid was present to avoid drying out the roast.  This adjustment yielded a tender, juicy roast in a short amount of time. It surely helps when you have piles of vegetables heaped on top! In the event that you are not serving 13, you will enjoy the leftovers! Best to rub the meat the night before, allowing the flavors to infuse overnight. 

Mustard & Paprika Rub

Tbs + tsp fresh thyme, finely chopped
Tbs + tsp sweet hungarian paprika
2 tsp dry mustard
2 tsp sucanat (or brown sugar)
Tbs sea salt
2 tsp freshly ground pepper

Combine all ingredients in a small bowl. Rub thoroughly over all sides of meat. Place in a baking dish, cover and refrigerate overnight.

8 oz bacon, sliced into small pieces
6 lb chuck roast
3 cups dry red wine (one average bottle)
1 cup beef or chicken stock
4 bay leaves
4 cups thinly slice onions (about 2 large)
12 garlic cloves, peeled
12 small shallots, peeled
8 large carrots, cut diagonally into 1/2 inch pieces
6 red skinned potatoes

3 rutabagas

2 turnips

1 celery root, peeled

3 Tbs olive oil

salt & freshly ground pepper

Preheat oven to 400°F. Using butcher's string, tie your roast (or two depending on the size!) for even cooking. Of course, I found this helpful Whole Foods blog post on how to properly tie a roast after my event. 

Heat a large Dutch oven over medium heat and add bacon stirring occasionally, until browned and lightly crisped. Remove bacon. Increase heat to medium-high and add roast. Sear on all sides until nicely browned, about seven minutes total. Remove the meat.  If you don't have a Dutch oven, sear roast in a large sauté pan and transfer to a roasting pan for oven cooking time.

Pour red wine into pot and bring to a boil, scraping up browned bits. Reduce liquid to approximately one cup, about 10 minutes. Add stock, reserved bacon, and bay leaves and top with roast. Scatter onions and garlic over and around the meat, cover and bake for one hour.

Meanwhile prepare remaining vegetables. Slice root vegetables into one inch pieces. After one hour, turn over roast so that it lays on top of onions, add shallots and root vegetables, covering meat. Make sure there is still liquid in the pan, adding more broth if needed. Drizzle vegetables with olive oil and sprinkle with sea salt and freshly ground pepper. Cover and cook for 45 minutes. Remove lid and cook for an additional 15 minutes, allowing roasted vegetables to crisp. Check to make sure vegetables are tender and the meat has reached at least 175°F. Bringing the internal temperature of the meat to a high temp, will ensure the connective tissue has softened and begun to melt. Be sure to keep an eye on the liquid, so as to not dry out your roast.

Remove the meat and vegetables, discarding the bay leaves. Cover loosely with aluminum foil to keep warm while you complete the sauce. If using a Dutch oven, place your pot directly to the stovetop. If using a roasting pan, transfer the liquid back into a saucepan. Bring to a boil and reduce to concentrate flavors. Season to taste with salt and pepper.

Time to carve your delectable piece of meat. As I mentioned earlier, large pieces of meat are not my expertise but thankfully I am blessed with a very sweet boyfriend, who happens to be an educated foodie. And surprise, he is more experienced with meat. It's a guy thing. His instructions...slice against the grain, on an angle. 

Drizzle some of the sauce reduction over your platter of juicy, tender meat, leaving extra for guests to pour over their plates.

In addition to Austin's help, I was assisted by the best group of girls that I must introduce you to. 

Miss Laura Combs, painstakingly slicing the almonds in half as per my request to garnish the salad.

And from left to right, Catherine (one week away from the arrival of baby Landon!), Megan and Merritt. 

Then of course a little food tour for your viewing pleasure...

Prosciutto Wrapped Figs with Blue Cheese

 Citrus Avocado Salad with Toasted Almonds

Colleen set the most beautiful table, complete with a centerpiece compiled from her yard!

Following a first course of salad and Sweet Potato Foccacia, we finally enjoyed the roast. 

Truly a sweet night of fellowship and food. Enjoy your seasonal celebrations ahead!

*recipe adapted from The Great Meat Cookbook by Bruce Aidells