Old-Fashioned Pot Roast

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 3 tbs. canola oil
• 1 (4 lb.) boneless chuck roast or rump roast
• 3 medium onions, preferably Vidalia, thickly sliced
• 1 c. dry red wine
• 2 tbs. Hungarian Paprika
• 2 tsp. chopped fresh thyme
• 1 bay leaf, preferably fresh
• 4 cloves garlic, crushed
• 3 c. beef stock or low-fat, reduced sodium beef broth
• 2 lbs. new potatoes, scrubbed
• 6 carrots, cut into 1 1/2 inch-thick pieces
• coarse salt and freshly ground black pepper

Directions

1. Preheat the oven to 300 degrees.  To cook the roast, in a large, heavy bottomed Dutch oven, heat the oil over high heat.  Sear the meat until it's a rich, dark brown on both sides, 8 t 10 minutes total.  Remove to a plate.
2. Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes.  Add the wine and cook, stirring to loosen any brown bits.  Add the paprika, thyme, bay leaf, and garlic.  Stir to combine and cook until fragrant, 45 to 60 seconds.  Return the seared roast to the pan.  Add the stock and bring to a boil over medium high heat.  Cover and bake for 1 hour.
3. Remove from the oven and turn the roast in the liquid to moisten.  Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.  
4. Transfer the roast to a warm platter.  Using a slotted spoon, place the vegetables around the roast.  Cover the platter loosely with aluminum foil to keep warm.  Remove the bay leaf from the sauce and discard.  If the sauce is too thin, bring it to boil over high heat to reduce and thicken.  If the sauce is too thick, add a little wine or stock to achieve the correct consistency.  Taste the sauce and adjust for seasoning with salt and pepper.  
5. To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.

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