Fuhrmannsbraten (Braised Pot Roast)

• 2 tablespoons butter or 2 tablespoons cooking oil
• 3 lbs beef roast
• salt & freshly ground black pepper
• sweet Hungarian paprika
• 1 carrot, chopped
• 1 leek, cleaned and chopped
• 1/4 celeriac, peeled and chopped or 2 stalks celery, chopped
• 1 small onion, chopped (about 1 cup)
• 1/4 cup tomato paste
• 1 1/2 cups water
• 1 bay leaf
• 1 teaspoon whole allspice or 1/2 teaspoon ground allspice
• 1 teaspoon caraway seed
• 2 tablespoons sour cream (optional)
• 1 tablespoon fresh lemon juice (optional)

1. In a large pan or Dutch oven, heat the butter or oil over medium high heat; season the roast all over with salt, pepper, and paprika.
2. Brown on all sides, then remove to a plate.
3. Add the chopped vegetables and brown them also, stirring often so they do not stick.
4. Return the roast to the pot along with the tomato paste, water, bay leaf, allspice, and caraway seed.
5. Cover tightly, reduce heat to low, and cook until roast is fork tender, about 1 1/2 to 2 hours, adding water as necessary.
6. Remove roast and keep warm.
7. Puree sauce with an immersion blender or pour into a regular blender (remove allspice and bay leaf if desired).
8. Stir in sour cream and/or lemon juice, if desired and season with additional salt and pepper, if needed.

butter, beef roast, salt, sweet hungarian paprika, carrot, celeriac, onion, tomato paste, water, bay leaf, whole allspice, caraway seed, sour cream, lemon juice

Taken from www.food.com/recipe/fuhrmannsbraten-braised-pot-roast-423508 (may not work)