Savory and Sweet Pot Roast with Root Veggies

This recipe is a bit more work than a basic pot roast, but totally worth the effort.  

Ingredients:

• coconut oil or butter
• 1 grass fed beef chuck roast (3lb)
• 2 tsp dried thyme
• 2 tsp sweet paprika
• 1 T sea salt
• Freshly ground black pepper (2tsp)
• 1 tsp of dry mustard or 2 tsp from a jar
• 1-2 cup broth
• 2 yellow onions, thinly sliced
• ~12 shallots, peeled
• 1 bulb of garlic, cloves smashed and peeled
• 6 large carrots, cut into 1-2 inch pieces
• 6 large parsnips, cut into 1-2 inch pieces
• 1 medium celery root, peeled and cut into 1" cubes

Instructions:

In the morning:

1. Heat a large stockpot over medium-high heat, with a small amount of coconut oil or butter.
2. Sear the meat on all sides to get a nice brown, 4-5 min per side and remove from heat.
3. Add the spices, broth, onion, shallot and garlic into the pot.
4. Cover, stir and place into a 180 degree oven for 5-7 hours.
5. If you are around, rotate the beef every hour or so.

About 75 min before you wish to eat:

1. Turn up the oven to 350 and add the carrot, parsnip and celery root.  Stir and keep covered.
2. Cook until meat and veggies are tender.s
3. Remove from the oven, salt to taste and serve.

Faster Version:

If you don't have all day to let the meat slow cook, then:

1. Heat a large stockpot over medium-high heat, with a small amount of coconut oil or butter.
2. Sear the meat on all sides to get a nice brown, 4-5 min per side and remove from heat.
3. Add the spices, broth, onion, shallot and garlic into the pot.
4. Cover, stir and place into a 350 degree oven for 1 hours, turn the beef.
5. Add carrot, parsnip and celery root. Stir and keep covered.
6. Cook until meat and veggies are tender (1.5-2 hours)
7. Remove from the oven, salt to taste and serve.

How'd this work out for you? any tips or variations you tired worth sharing below?  

Tip:  Here is what a celery root looks like before it is peeled and chopped