Ingredients Jump to Instructions ↓

  1. 5 lb. beef chuck roast

  2. 1 Tbsp. smoked paprika

  3. 3 Tbsp. olive oil

  4. 3 red bell peppers, sliced

  5. 2 onions, chopped

  6. 5 cloves garlic

  7. 1 carrot, sliced

  8. 1 cup red wine OR beef stock

  9. 8 oz. can tomato sauce

  10. 2 tablespoons red wine vinegar

  11. 2 tablespoons Worcestershire sauce

  12. 2 teaspoons sugar

  13. 1/2 tsp. salt

  14. 1/8 tsp. pepper

  15. 1 tsp. dried marjoram leaves More salt as needed for gravy

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic. In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours. When the pot roast is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive. Slice the pot roast and spoon the gravy over it.


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