Prep Time: 25 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 55 minutes
Yield: 8-10 servings
Ingredients:
- 5 lb. beef chuck roast
- 1 Tbsp. smoked paprika
- 3 Tbsp. olive oil
- 3 red bell peppers, sliced
- 2 onions, chopped
- 5 cloves garlic
- 1 carrot, sliced
- 1 cup red wine OR beef stock
- 8 oz. can tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. dried marjoram leaves
- More salt as needed for gravy
Preparation:
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.


