Home Style Pot Roast

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In ‘williams-sonoma: one pot of the day’

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Steps

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Halve the onions through the stem end , and cut halves crosswise into slices about inch thick.

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Set aside.

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Season the roast with tsp salt and tsp pepper.

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Spread the flour on a plate.

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Coat the roast with the flour , shaking off the excess.

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In a large heavy pot , heat 2 t oil over med-high heat.

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Add the roast and cook , turning occasionally , until browned on all sides , about 8 minutes.

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Transfer roast to a plate.

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Add the remaining 1 t oil to the pot and heat over med-high heat.

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Add the onions , cover , and cook , stirring occasionally , until the onions are softened , about 6 minutes.

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Stir in the garlic and paprika and saut until the garlic is fragrant , 1-2 minutes.

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Return beef to the pot , nestling it in the onions.

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Bring the liquid to a boil , decrease heat to med-low , cover , and simmer until the beef is fork tender , about 2 hours.

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Transfer the pot roast to a deep platter.

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Season the onion mixture in the pot with salt and pepper.

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Skim any fat from the surface.

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Spo.

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Ingredients

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yellow onions, chuck roast, salt, fresh ground pepper, all-purpose flour, canola oil, garlic cloves, sweet paprika, beef broth, diced tomatoes, flat leaf parsley