Old Fashioned Pot Roast With Onion Gravy

Rinse meat under cold running water; pat dry with paper towels. Trim any visible

fat, then dust meat with flour.

In a large Dutch oven, over medium-high heat, heat 2 tablespoons oil. Add meat and cook

until browned on underside, 5 to 7 minutes. Turn meat and cook until underside is browned, 5 to 6 minutes longer. Remove to a plate.

Preheat oven to 325f. Add remaining oil to Dutch oven and stir in onions. Cook until onions begin to soften and color, 4 to 5 minutes. Add garlic and cook 1 minute longer add wine and cook down 4 to 5 min. Pour in tomato juice, stirring and scraping to pick up any bits from bottom. Season with thyme, papnka, and bay leaf. Add salt and pepper to taste.

Return beef to pot and add enough water to cover all ingredients. Bring to a boil and skim

any foam that comes to the surface. Cover tightly and cook in the oven until beef is

fork-tender, 3 to 3 1/2 hours. Add carrots and potatoes to pot and cook until tender, 30

to 60 min.

Remove Dutch oven from the oven and remove cover. If liquid is too thin, remove the beef to a deep serving platter and reduce gravy to thicken slightly. Spoon gravy with onions and carrots around beef and garnish with parsley. Serve meat carved into 1/4 inch slices.