Pot Roast

• 4 lb brisket (flat cuts)
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp paprika (I use sweet Hungarian from Penzeys)
• 1/2 tsp garlic powder
• 1 whole bay leaf
• 1 1/2 cup boiling water
• 1 1/2 cup diced onions

1. In a heavy Dutch oven, heat the olive oil over medium heat.
2. Add the meat and brown on all sides, 3 minutes or so per side.
3. Add the onion and continue browning, stirring frequently.
4. Once the onion starts to brown, 3 to 5 minutes or so, add the salt, pepper, paprika, garlic, bay leaf and water.
5. Cover and cook over low heat for 2 hours or until tender (different cuts or larger pieces may take longer).
6. You can slice the meat after 1 1/2 hours and continue cooking for another 1/2 hour.
7. You can make this a day ahead and refrigerate it overnight.
8. Skim off fat before reheating.

brisket, olive oil, salt, pepper, paprika, garlic, bay leaf, boiling water, onions

Taken from cookpad.com/us/recipes/362055-pot-roast (may not work)