Old Fashioned Pot Roast With Onion Gravy

1. 1

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

2. 2

   fat, then dust meat with flour.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

   to 60 min.

10. 10

    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.

No additional tips available.