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Author Notes: A friend of mine threw this dish together years ago while we were spending the week end at her summer cabin. The cabin was nothing to write home about so I assumed this dish would be the same. I was totally wrong - the roast turned out to be wonderful. I started making the pot roast dish years later with some changes. I braise the roast in the oven instead of stove top and also add potatoes instead of egg noodles - don't get me wrong, the egg noodles are great, however, nothing soaks up gravy like potatoes. Note: There is no need to use beef stock and/or red wine for this recipe - between all the ingredients (especially the paprika), the gravy you get from this dish can stand on its own. —eleonore
- 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
- Heat olive oil in Dutch Oven. While oil is heating, dust the meat with flour and brown on both sides.
- Remove meat from pot and saute onions (don't forget to scrape bottom of pot while browning onions)
- After onions are lite brown, add 2 cups water and again scrape everything loose from bottom of pot.
- Now add paprika, salt, prunes, tomatoes and incorporate into liquid.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Paprika
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