SUNDAY POT ROAST
3 tablespoons vegetable oil
1 – 4 lb boneless rump roast
2 medium yellow onions – medium chop
4 stalks celery – chopped in ¼ inch pieces
2 tablespoons smoked paprika
2 bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme
4 cloves garlic – finely chopped
3 cups low sodium beef broth or homemade beef stock
1 cup water
Kosher salt and freshly ground black pepper
2 lbs red potatoes, peeled and diced
6 carrots, peeled and chopped into 1 inch pieces
Preheat oven to 300 degree F
In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until dark brown, approximately 8-10 minutes. Remove roast from pan and set aside.
Reduce the heat to medium. Add the onions and saute for approximately 8-10 minutes, until golden brown. Add the paprika, bay leaves, rosemary, thyme and garlic. Combine with the onions and cook for 1-2 minutes.
Add the beef broth and water. Bring to a boil. Return the roast and any accumulated juices to the Dutch oven. Season with salt and pepper and cover Dutch oven with lid.
Place in preheated oven and bake for 1 hour. Turn roast and add the potatoes, celery, carrots and additional stock, if needed. Cover and bake for another 1 hour, or until tender. Remove pot roast and vegetables from oven. Discard bay leaves. Adjust seasonings, with salt and pepper. Spoon juices over roast and vegetables and serve.