-
1
Preheat the oven to 300F.
-
2
To cook the roast, in a large, heavy-bottomed Dutch oven, heat the oil over high heat.
-
3
Sear the meat until its a rich, dark brown on both sides, 8 to 10 minutes total.
-
4
Remove to a plate.
-
5
Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes.
-
6
Add the wine and cook, stirring to loosen any brown bits.
-
7
Add the paprika, thyme, bay leaf, and garlic.
-
8
Stir to combine and cook until fragrant, 45 to 60 seconds.
-
9
Return the seared roast to the pan.
-
10
Add the stock and bring to a boil over medium-high heat.
-
11
Cover and bake for 1 hour.
-
12
Remove from the oven and turn the roast in the liquid to moisten.
-
13
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.
-
14
Transfer the roast to a warm platter.
-
15
Using a slotted spoon, place the vegetables around the roast.
-
16
Cover the platter loosely with aluminum foil to keep warm.
-
17
Remove the bay leaf from the sauce and discard.
-
18
If the sauce is too thin, bring it to a boil over high heat to reduce and thicken.
-
19
If the sauce is too thick, add a little wine or stock to achieve the correct consistency.
-
20
Taste the sauce and adjust for seasoning with salt and pepper.
-
21
To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.
