Americana Pot Roast

By fluteanjel

Ingredients

• Cooking spray
• 1  (4-pound) boned rump roast
• 6  cups  (1/4-inch-thick) sliced onion (about 3 medium)
• 2  tablespoons  Hungarian sweet paprika
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  dried thyme
• 3  garlic cloves, crushed
• 1/2  cup  water
• 1/2  cup  dry red wine or 2 tablespoons red wine vinegar
• 1  (14 1/4-ounce) can low-salt beef broth
• 6  small red potatoes (about 1 pound)
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 6  carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)

Preparation

Step 1

Preheat oven to 300°.

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.