Americana Pot Roast

• Cooking spray
• 1 (4-pound) boned rump roast
• 6 cups (1/4-inch-thick) sliced onion (about 3 medium)
• 2 tablespoons Hungarian sweet paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 garlic cloves, crushed
• 1/2 cup water
• 1/2 cup dry red wine or 2 tablespoons red wine vinegar
• 1 (14 1/4-ounce) can low-salt beef broth
• 6 small red potatoes (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)

1. Preheat oven to 300u0b0.
2. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300u0b0 for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

cooking spray, rump roast, onion, sweet paprika, basil, oregano, thyme, garlic, water, red wine, lowsalt beef broth, red potatoes, salt, black pepper, carrots

Taken from www.myrecipes.com/recipe/americana-pot-roast (may not work)