Combine the thyme, rosemary, paprika, salt and pepper and rub the meat thoroughly with the mixture. Marinate the roast at room temperature for 1 hour or wrap and refrigerate overnight (bring to room temperature before cooking).
Preheat the oven to 350 degrees F.
Heat the oil in a casserole with a cover or in a Dutch oven, and brown the meat well on all sides.
Remove the meat. Add the onion and garlic, and cook just until lightly browned. Add the wine and beef broth. Bring to a boil over high heat, scraping any bits from the bottom of the pot with a wooden spoon. Return the meat to the pot. Add the bay leaves, cover and bake in the oven 1 hour.
Uncover, turn the meat over and add the carrots, potatoes, turnips and celery. Cover and cook another 1 1/2 to 2 hours, or until the meat can easily be pierced with a fork and the vegetables are tender. Meanwhile, make the beurre manie by using a fork to incorporate the flour into the butter in a small bowl.
Remove the meat and vegetables to a platter and cover with foil. Put the pot over medium heat. Whisk in the beurre manie, and bring to a boil. While the sauce thickens, cut the meat into generous slices. Spoon the sauce over the meat, and serve with the vegetables. Sprinkle with chopped parsley. Serves 6.
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|Serving Size: 1 Recipe (1753g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 304 (35%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 31.1mg||10 %|
|Sodium 4339.3mg||150 %|
|Potassium 2357.3mg||62 %|
|Total Carbohydrate 111.3g||33 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 98.7g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 866
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