5 lbs of chuck steak
Paprika for dredging meat
3 ripe Red Peppers, sliced into strips
1 fresh hot pepper, sliced
2 medium yellow onions, diced
1 carrot, sliced
6 cloves of garlic
1 glass red wine
1 can tomato sauce
Black pepper to taste
Sauté both types of peppers in a skillet until soft, set aside.
Liberally cover meat with Paprika.
In a Dutch oven slightly larger than the meat, coated with a few Tbsps. of olive oil, sear the meat over high heat. Once seared remove meat to a plate.
Deglaze the Dutch oven with wine, add tomato sauce. Once sauce is simmering add:
o meat along with reserved juices
Place pot roast in a 300 degree oven with lid ajar. Bake stirring occasionally, 3-4 hours until meat is tender.
When the meat is done, remove the vegetable with a slotted spoon and run them through a food mill or sieve (a blender will not do). The idea is to create a puree free of fibers, onion and pepper skins, and the twiggy bits of hot pepper.
Put the puree in a sauce pan, add the meat juices and cook over a moderate flame until you have a thick gravy.
NOTE: Add sliced carrot spears to the pot roast an hour before it is finished if you would like to serve stewed carrots along with the pot roast, remember to separate them when running other vegetables through the food mill.