Red-wine braised slow roast with root vegetables

Prep time 30mins
cook time 3hrs 5mins

Few things warm the soul this time of year as much as a slow-cooked roast. When prepared in cast iron, your sear locks in moisture and flavour for long cook times, resulting in a roast so tender it slices like butter. This recipe simmers in a mixture of Provencal herbs, broth, red wine, and spices to give you a finger-licking gravy. Add vegetables and voila!—you have well-rounded meal. 


  • 225g thick-cut bacon, diced
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons paprika
  • 2 teaspoons brown sugar
  • 2.3kgs topside beef roast
  • 1 large 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 (or similar), divided
  • 2 bay leaves
  • 1 red onion, chopped into 2.5cm pieces
  • 400-500g carrots, peeled and cut into 2.5cms pieces
  • 400-500g turnips or parsnips, peeled and cut into 2.5cms pieces


  1. Preheat the oven to 170°C with a rack in the centre.
  2. Preheat your Blacklock dutch oven over medium high heat on the stovetop for 3-5 minutes. Add bacon and cook until crispy, 10-12 minutes. 
  3. Remove bacon to a paper-towel lined plate and reserve 2 tablespoons of bacon grease in the Dutch oven.
  4. While the bacon is cooking, combine salt, pepper, paprika, and brown sugar. Rub the roast on all sides with the spice mixture. Sear the roast until deeply browned, about 3-5 minutes per side.
  5. Remove the roast and set aside. Lower the heat to medium. 
  6. Scatter onions, garlic, and shallots in the bottom of the Dutch oven. Pour in beef broth. Use a wooden spoon to loosen browned bits. Stir in the bacon and set the roast over the onions.
  7. Add 1½ cups of wine and the herbs and bring to a boil. Reduce to a simmer and cook for 10 minutes uncovered. Cover with the lid and place in the oven for 1 hour.  
  8. Flip the roast over and continue to cook for 30 minutes. Add wine ¼ cup at a time as needed.  
  9. Flip the roast once more and continue to cook for 30 additional minutes.  
  10. Remove roast and add turnips, carrots, and red onion. Add the roast back to the dish and cover once more, cooking for an additional 30-45 more minutes.  
  11. Transfer meat to a rimmed platter. Remove bay leaves and herb sprigs. Season the braising liquid with salt and pepper and spoon some over the roast. 
  12. Slice the roast or shred into portions and serve with the veggies.