Old-Fashioned Pot Roast

• 3 tablespoons canola oil
• 1 (4-pound) boneless chuck roast or rump roast
• 3 medium onions, preferably Vidalia, thickly sliced
• 1 cup dry red wine
• 2 tablespoons Hungarian paprika
• 2 teaspoons chopped fresh thyme
• 1 bay leaf, preferably fresh
• 4 cloves garlic, crushed
• 3 cups beef stock (page 227) or low-fat, reduced-sodium beef broth, plus more if needed
• 2 pounds new potatoes, scrubbed
• 6 carrots, cut into 1 1/2-inch-thick pieces
• Coarse salt and freshly ground black pepper

1. Preheat the oven to 300F.
2. To cook the roast, in a large, heavy-bottomed Dutch oven, heat the oil over high heat.
3. Sear the meat until its a rich, dark brown on both sides, 8 to 10 minutes total.
4. Remove to a plate.
5. Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes.
6. Add the wine and cook, stirring to loosen any brown bits.
7. Add the paprika, thyme, bay leaf, and garlic.
8. Stir to combine and cook until fragrant, 45 to 60 seconds.
9. Return the seared roast to the pan.
10. Add the stock and bring to a boil over medium-high heat.
11. Cover and bake for 1 hour.
12. Remove from the oven and turn the roast in the liquid to moisten.
13. Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.
14. Transfer the roast to a warm platter.
15. Using a slotted spoon, place the vegetables around the roast.
16. Cover the platter loosely with aluminum foil to keep warm.
17. Remove the bay leaf from the sauce and discard.
18. If the sauce is too thin, bring it to a boil over high heat to reduce and thicken.
19. If the sauce is too thick, add a little wine or stock to achieve the correct consistency.
20. Taste the sauce and adjust for seasoning with salt and pepper.
21. To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.

canola oil, chuck roast, onions, red wine, paprika, thyme, bay leaf, garlic, beef stock, new potatoes, carrots, salt

Taken from www.epicurious.com/recipes/food/views/old-fashioned-pot-roast-380338 (may not work)