The addition of smoked paprika and fire-roasted tomatoes, shift this pot roast away from traditional pot roast recipes. My husband’s first reaction was “this is not your grandmother’s pot roast” and believe me, my grandmother made a damn good one. I like the smokiness, and as I’ve said before, I love fire-roasted tomatoes. Given that I have to live my life in an era when fresh tomatoes often taste like sand, fire-roasted tomatoes are a welcome change, providing foods with a massive dose of intense tomato-ness.
Not Your Grandmother’s Pot Roast (makes 8 servings)
- 4-6 pounds chuck roast
- 2 tablespoons grapeseed oil
- 2 yellow onions, quartered
- 2 cloves garlic, diced
- 1 large shallot, finely diced
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 4 cups beef broth
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ½ teaspoon finely ground white pepper
- two 14.5 cans diced fire roasted tomatoes
- one 10-oz jar roasted pepper and artichoke tapenade
- 6 large carrots, peeled and coarsely chopped
- 6 stalks of celery, coarsely chopped.
Preheat oven to 300 degrees.
Heat grapeseed oil in a large Dutch oven. Brown the chuck roast on both sides, at least 10-15 minutes. Remove the meat and set aside. Add the onions, garlic, and shallot and sauté over medium heat until soft, 10-12 minutes. Add the flour and sauté for one minute. Add the red wine and bring to a boil. Add the beef broth, paprika, salt, white pepper, canned tomatoes and tapenade. Bring to a simmer. Simmer 5 minutes. Add back the meat. Bring to a simmer.
Cover the pan. Place it in the oven and cook at 300 degrees for three hours. Check the pot once or twice. Turn the meat over and stir the sauce. One hour before the roast is going to be finished add the carrots and celery. Stir them so that they are covered in sauce. Pot Roast is traditionally served over wide noodles, but it works just as well over rice, mashed potatoes or a nice big piece of toasted rustic bread.