Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowl. Rub spice blend over beef.
Cook bacon in a heavy large ovenproof pot over medium heat until browned and lightly crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to a plate.
Add red wine to pot; bring to a boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes.
Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate.
Add carrots, parsnips and celery root to pot; stir to coat. Place beef atop vegetables, cover and roast until beef and vegetables are tender, about 45 minutes longer.
Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.