Home-Style Pot Roast

In ‘Williams-Sonoma: One Pot of the Day’

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 3  yellow onions
• 1 (2 1/2lb)  beef  chuck roast
•  salt
•  fresh ground pepper
• 1⁄4 cup all-purpose flour
• 3  tablespoons canola oil
• 4  garlic cloves, minced
• 1  teaspoon sweet paprika
• 1 1⁄2 cups beef broth
• 1 1⁄2 cups  canned diced tomatoes, drained
• 2  tablespoons  chopped fresh flat leaf parsley, plus more for garnish

Directions

1. Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
2. Season the roast with ¾ tsp salt and ½ tsp pepper.
3. Spread the flour on a plate.
4. Coat the roast with the flour, shaking off the excess.
5. In a large heavy pot, heat 2 T oil over med-high heat.
6. Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
7. Transfer roast to a plate.
8. Add the remaining 1 T oil to the pot and heat over med-high heat.
9. Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
10. Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
11. Return beef to the pot, nestling it in the onions.
12. Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
13. Transfer the pot roast to a deep platter.
14. Season the onion mixture in the pot with salt and pepper.
15. Skim any fat from the surface.
16. Spoon the onion mixture around the roast, sprinkle with parsley and serve.