Perfect Pot Roast

Preheat oven to 300 degrees F. To make Perfect Pot Roast, start by heating olive oil in heavy pan over medium high heat. Sprinkle roast with paprika, 1/2 tsp. salt and 1/4 tsp. pepper and brown on all sides, 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 another 1/2 tsp. salt, scraping to loosen any brown bits; add 1/8 tsp. 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. (That's the secret to fabulous gravy, by the way.)

Slice the pot roast and spoon the gravy over it. Then dive in.