Beek Chuck with Veggies

Ingredients
1-4 lb. boneless beef chuck roast,
2 tsp. fresh thyme
2 tsp. sweet paprika
2 tsp. kosher salt
2 tsp. black pepper, coarsely ground
1 tsp. dry mustard
6 pieces smoked turkey bacon, chopped
2 c. dry red wine
1/2 c. chicken broth
small pkg. pearl onions
1 red onion, peeled and sliced
1 head garlic, cloves peeled
3 bay leaves
4 lg. carrots, peeled and chunked
3 med. parsnips, peeled and chunked
1 small celery root, peeled and cut into large cubes

Instructions
Preheat oven to 350 degrees F.
Mix thyme, paprika, salt, pepper, mustard and brown sugar in a small bowl. Pat the roast dry with paper towels and rub the spice blend over the entire surface of the roast.
In a large pot or Dutch oven, fry the bacon pieces over medium heat until well browned. Remove from the pan, and reserve in a small container leaving the fat in the bottom to brown the meat. If you have more than a couple of tablespoons, pour it off.Turn the heat up and brown the meat on all sides until rich in color and beginning to crust, about 10 minutes in all. Transfer the meat to a platter and pour in the red wine, scraping the browned bits from the pan as it deglazes. Continue to cook until it's reduced to about 1/2 cup then add the broth and bacon. Set the beef on top and place the garlic, onions and bay leaves all around the roast.
Cover the pan and place in the center of the oven. Cook for 1 hour.
Remove from oven, turn the roast over, and stir the onions, cover and cook for 1 hour more. Check occasionally to make sure the pan doesn't become dry by adding water 1/4 cup at a time.
Add the rest of the vegetables around the roast, stir and cook for an additional 45 minutes until all are tender.Remove the roast and veggies from the pan and keep warm. Spoon off any fat on the surface of the sauce and correct seasonings. Serve over slices of beef and veggies.