Old-Fashioned Pot Roast

Step 1: Preheat oven to 300º,

Step 2: To cook the roast, in a Dutch oven, heat the oil over high heat. Sear the meat until it's a rich dark brown on both sides, 8-10 minutes total, then remove to a plate.

Step 3: Decrease heat to medium, add onions and cook, stirring frequently, until a deep golden brown, 8-10 minutes.

Step 4: Add wine and cook, stirring to loosen any browned bits, then add paprika, thyme, bay leaf, and garlic.

Step 5: Stir to combine and cook til fragrant, 30-45 seconds, then return the seared roast to the pan.

Step 6: Add the stock and bring to a boil over medium-high heat, then cover and bake for 1 hour.

Step 7: Remove from the oven and turn the roast in liquid to moisten.

Step 8: Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours or until meat and vegetables are tender

Step 9: Transfer the roast to a warm platter. Using a slotted spoon, place the vegetables around the roast.

Step 10: Cover the platter with foil to keep warm, and remove the bay leaf from the sauce and discard.

Step 11: If the sauce is too thin, bring it to a boil over high heat to reduce and thicken, or if the sauce is too thick, add a little wine or stock to achieve the correct consistency, then taste and adjust for seasoning.

Step 12: To serve, slice the roast against the grain, and spoon sauce over roast and vegetables.