Perfect Pot Roast
What You Need
1 4-5 pound beef chuck roast
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon smoked paprika
3 tablespoon olive oil
5 cloves garlic
1 cup red wine, or beef stock
1 8-ounce can tomato sauce
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon dried marjoram leaves
2 carrots, cut diagonally into 1-inch pieces
1 large onion, cut into large wedges
2 potatoes, cut into 1 1/2 inch pieces
Preheat oven to 300 degrees.
Heat olive oil in heavy pan over medium high heat. Sprinkle roast with salt, pepper, and paprika and brown, about 15 minutes total. Place in Dutch oven and add garlic cloves.
In the same skillet used to brown roast, add wine (or beef broth), vinegar, sugar, and tomato sauce, scraping to loosen any brown bits. Add marjoram, stir well, and pour over the meat. Cover and bake at 300 degrees for 4-5 hours. (about 1 hour and 15 minutes per pound)
About an hour before the roast is done, add the onion, carrots, and potatoes.
When the meat and veggies are tender, remove roast and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon to a serving dish.
If desired, place the meat juices and drippings in a sauce pan and heat well over medium heat until slightly thickened, adding salt as needed.
Slice the roast and spoon the gravy over it. Serves 6 - 8.