Pot Roast With Carrots

• 4 lb. boneless beef chuck pot roast
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. paprika
• 3 onions, chopped
• 1 can (10 1/2 oz.) condensed tomato soup
• 1/4 c. catsup
• 2 Tbsp. firmly packed dark brown sugar
• 1 bag (16 oz.) frozen baby carrots
• chopped parsley for garnish
• 1 Tbsp. olive or vegetable oil
• 2 Tbsp. lemon juice

1. Season beef with salt, pepper and paprika.
2. In Dutch oven over high heat sear beef until golden.
3. Remove and set aside.
4. In same Dutch oven saute onions in oil 5 minutes.
5. Stir in undiluted tomato soup, catsup, lemon juice and sugar.
6. Bring to boil.
7. Add beef, cover and simmer 3 hours until beef is fork-tender.
8. Remove beef and place on cutting board.
9. Add carrots to pan liquid and cook 10 minutes.
10. Slice beef, place on serving platter.
11. Separate carrots and onions from sauce.
12. Place them around beef.
13. Pour sauce in gravy boat.

boneless beef chuck, salt, pepper, paprika, onions, tomato soup, catsup, brown sugar, carrots, parsley, olive, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723729 (may not work)