Red-wine Braised Pot Roast With Root Vegetables | Lodge Cast Iron

Ingredients

• 8 ounces thick-cut bacon, diced
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons paprika
• 2 teaspoons brown sugar
• 4-5 pound chuck roast
• 1 large yellow onion, sliced
• 1 head of garlic, peeled
• 4 large shallots, sliced
• ¼ cup beef broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 cups cabernet sauvignon, divided
• 2 bay leaves
• 1 red onion, chopped into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound turnips, peeled and cut into 1-inch pieces