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
Ingredients
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4-5 pounds
chuck roast (I prefer boneless)
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3 cups
water
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3 tablespoons
olive oil
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2
large yellow onions - peel and chop
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2 pounds
carrots - peel, rinse and cut into 2" pieces
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8
medium size yukon gold potatoes - peel, rinse and leave whole
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2 tablespoons
sweet paprika
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1 tablespoon
kosher salt
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12
dried pitted prunes
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2
medium tomatoes - rinse and cut up
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3 tablespoons
flour
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1
Dutch Oven
Directions
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Heat olive oil in Dutch Oven. While oil is heating, dust the meat with flour and brown on both sides.
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Remove meat from pot and saute onions (don't forget to scrape bottom of pot while browning onions)
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After onions are lite brown, add 2 cups water and again scrape everything loose from bottom of pot.
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Now add paprika, salt, prunes, tomatoes and incorporate into liquid.
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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.
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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.
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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.
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