Braised Hungarian Pot Roast

• 4-5 pounds chuck roast (I prefer boneless)
• 3 cups water
• 3 tablespoons olive oil
• 2 large yellow onions - peel and chop
• 2 pounds carrots - peel, rinse and cut into 2" pieces
• 8 medium size yukon gold potatoes - peel, rinse and leave whole
• 2 tablespoons sweet paprika
• 1 tablespoon kosher salt
• 12 dried pitted prunes
• 2 medium tomatoes - rinse and cut up
• 3 tablespoons flour
• 1 Dutch Oven

1. Heat olive oil in Dutch Oven. While oil is heating, dust the meat with flour and brown on both sides.
2. Remove meat from pot and saute onions (don't forget to scrape bottom of pot while browning onions)
3. After onions are lite brown, add 2 cups water and again scrape everything loose from bottom of pot.
4. Now add paprika, salt, prunes, tomatoes and incorporate into liquid.
5. Return meat to pot and add remaining 1 cup of water. Cover pot with lid or aluminum foil and put into 325 degree oven for 3-1/2 to 4 hours. I usually check on the dish a couple of times during braising. At the end of braising time, meat should be fork tender.
6. Remove pot and put in carrots and then potatoes - using a spoon, pour some liquid over everything. Again, cover with lid or foil, but leave a slight opening for steam to escape and gravy to get a little thicker. Braise for another hour. Everything should be done - check for additional seasoning and doneness.
7. Serving suggestion - using large platter, place meat in center surrounding it with carrots and potatoes and of course top everything with the gravy. Put extra gravy in a small bowl if someone wants more. I usually want more gravy for my potatoes - I mash them up with my fork and pour gravy on top.

chuck roast, water, olive oil, onions, carrots, gold potatoes, sweet paprika, kosher salt, prunes, tomatoes, flour, dutch

Taken from food52.com/recipes/895-braised-hungarian-pot-roast (may not work)