I served this over unpeeled, mashed yukon gold potatoes. Heavenly!
(You can adjust the amounts of smoked paprika and tomato paste to your liking. Just don't add too much tomato as it will overwhelm the sauce.)
4 to 5 pound boneless beef chuck or cross rib roast
Salt & Pepper
Flour
oil
4 large carrots peeled and each cut into 4 chunks
2 cups diced yellow onion
4 cloves garlic, minced
1/2 bottle red wine (if you won't drink it, don't cook with it...just not too sweet)
1 cup beef broth
2 TBSP. tomato paste (I like the Italian type in the tube)
2 TBSP. smoked paprika
1 tsp. dried thyme
8 ounces crimini mushrooms -cleaned and halved.
Trim the excess fat and silver skin from the pot roast, ending up with about 8 nice sized chunks.
Sprinkle with salt and pepper, then dredge in flour.
Pour a thin coat of cooking oil into a large skillet, and saute the meat chunks on each side until browned. (Don't put too many chunks in the pan at once or they won't brown well and will begin to lose their liquid.)
Put carrot chunks in bottom of a large dutch oven. Put meat chunks on top.
In leftover pan drippings, saute the onion until they are turning a nice golden color. Add garlic and saute for another minute or so. Stir in 2 to 3 TBSP. of the leftover dredging flour and saute for another minute. De-glaze the pan with the wine and then add the broth. Mixture should be starting to thicken a bit.
Add tomato paste, paprika and thyme. Pour over the top of the beef and cover dutch oven well.
Cook in 300 degree oven for 2 hours. Stir in the mushrooms and cook 1 more hour, or until meat is very tender.
