1(3 pound) boneless chuck roast, trimmed of exterior fat
1large onion,diced small
1teaspoonHot Hungarian paprika(sweet paprika is good too)
¾cupdry red wine
2cupslow-sodium beef broth
4sprigs fresh thyme
1poundpotatoes,peeled and cut into wedges
4large carrots,peeled and cut into 2-inch chunks
¼cupfresh parsley leaves,chopped
Set the oven rack to the lower middle position. Preheat oven to 325°F.
Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate.
Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 1/2 hours.
Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Continue cooking until the roast and vegetables are tender, about 1 hour.
Remove roast and vegetables to a serving platter, cover to keep warm. Remove and discard the bay leaf and thyme sprigs. Skim off as much fat as possible. Bring the liquid to a boil over medium-high heat and cook until reduced to about 1 cup. Off heat, add the vinegar and half the parsley. Season with salt and pepper to taste. Serve the sauce with the roast and vegetables. Garnish with remaining parsley.
Leftovers make terrific meaty sandwiches piled high on a hoagy roll with Provolone cheese. Save a little for Tuesday because it's great as a filling for tacos too!