BEST CHUCK POT ROAST

BEST CHUCK POT ROAST image

Categories Beef

Yield 10 servings

Number Of Ingredients 20

Ingredients:
5 lb. beef chuck roast
1 Tbsp. smoked paprika
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
3 red bell peppers, sliced
2 onions, chopped
5 cloves garlic
1 carrot, sliced
1 cup red wine OR beef stock
8 oz. can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried marjoram leaves
More salt as needed for gravy
chunks of potatoes, carrots, turnips, parsnips

Steps:

Preheat oven to 300 degrees F. To make Perfect Pot Roast, start by heating olive oil in heavy pan over medium high heat. Sprinkle roast with paprika, 1/2 tsp. salt and 1/4 tsp. pepper and brown on all sides, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic. In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and another 1/2 tsp. salt, scraping to loosen any brown bits; add 1/8 tsp. pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 3 hours. Add chunks of vegetables to the pot and return to oven for 1.5 hours. When the pot roast is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive. (That's the secret to fabulous gravy, by the way.) Slice the pot roast and spoon the gravy over it.