Hungarian Pot Roast

I got this recipe from the Better Homes and Gardens 1977 Beef Cookbook. It was originally for short ribs, which I find too greasy. I have made it using 'boneless short ribs' which are really beef brisket cut into pieces, or 1" thick round steaks, cut into 2" wide pieces.

• Ready In: 4 hrs 20 mins
• Serves: 8

Ingredients

• 4  lbs  outside  round roast
• 2  tablespoons  oil
• 2  cups onions, sliced
• 1 (15 ounce) can tomato sauce
• 1  cup water
• 1⁄4 cup  packed brown sugar
• 1⁄4 cup vinegar
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons dry mustard
• 1 1⁄2 teaspoons Worcestershire sauce
• 1  tablespoon  spanish paprika

Directions

1. Brown all sides of roast in the oil in a dutch oven.
2. Remove meat and stir onions until just starting to brown.
3. Pour in 1/4 cup of water or white wine to deglaze the pan.
4. Add all the other ingredients.
5. Note: I specified Spanish paprika because it is less hot. If you use Hungarian paprika use half the amount.
6. Place roast back in dutch oven and spoon some of the sauce over it.
7. Simmer at low heat, turning every half hour for about 4 hours.
8. Serve with cooked noodles.
9. If you use steak or short ribs, cut time to 2 hours.
10. If you use regular short ribs, make it the day before and put in fridge. Next day, take all the fat off the top and reheat.