Speck Wrapped Beef Roast

By LoriCaputo

Ingredients

• 1 lb. potatoes
• 1 lb. celery root
• 1 center-cut chuck roast, about 3 lbs.
• Salt and pepper
• 5 ounces speck, thinly sliced
• Oil for drizzling
• 2 shallots, halved
• ½ cup vegetable broth
• 2 tbs. butter
• 2 tbs. chopped parsley

Preparation

Step 1

Peel potatoes and celery root, and chop them. Transfer to a pot and add enough cold water to cover. Bring to a boil and cook for 10 minutes, or just fork tender.

Preheat oven to 400 degrees. Season the roast with salt and pepper, lay the speck on top, and truss the roast with butcher’s string to secure. Transfer to a roasting pan, and drizzle with olive oil. Place in the oven and roast for 15 minutes. Remove from the oven and add the potatoes, celery root, shallots, and the vegetable broth, and return to the oven. Cook for 30 minutes, or until desired doneness.

Remove the roast from the oven and set aside to cool. Transfer the vegetables and the cooking liquid to a food processor, and puree slightly. Transfer the puree to a bowl and add the butter and chopped parsley. Season with salt and pepper.