Home-style Pot Roast

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 yellow onions
• 1 (2 1/2 lb) beef chuck roast
• salt
• fresh ground pepper
• 1/4 cup all-purpose flour
• 3 tablespoons canola oil
• 4 garlic cloves, minced
• 1 teaspoon sweet paprika
• 1 1/2 cups beef broth
• 1 1/2 cups canned diced tomatoes, drained
• 2 tablespoons chopped fresh flat leaf parsley, plus more for garnish

Recipe

• 1 halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
• 2 season the roast with ¾ tsp salt and ½ tsp pepper.
• 3 spread the flour on a plate.
• 4 coat the roast with the flour, shaking off the excess.
• 5 in a large heavy pot, heat 2 t oil over med-high heat.
• 6 add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
• 7 transfer roast to a plate.
• 8 add the remaining 1 t oil to the pot and heat over med-high heat.
• 9 add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
• 10 stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
• 11 return beef to the pot, nestling it in the onions.
• 12 bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
• 13 transfer the pot roast to a deep platter.
• 14 season the onion mixture in the pot with salt and pepper.
• 15 skim any fat from the surface.
• 16 spoon the onion mixture around the roast, sprinkle with parsley and serve.