adapted from Williams-Sonoma Comfort Food: Warm and Homey, Rich and Hearty, by Rick Rodgers
beef chuck roast, about 2 1/2 lb.
rendered bacon fat or canola oil
garlic cloves, chopped
sweet paprika, preferably Hungarian or Spanish
1 1/2 cups
1 1/2 cups
canned plum tomatoes, drained and chopped
chopped fresh flat-leaf parsley, plus more for garnish
kosher salt and freshly ground pepper, to taste
- Halve the onions through the stem and cut the halves into half-moons 1/2 inch (12 mm) thick. Set aside. Season the chuck roast with 3/4 tsp. salt and 1/2 tsp. pepper. Spread the flour on a plate. Coat the roast with the flour, shaking off the excess.
- In a Dutch oven, heat 2 Tbs. of the bacon fat over medium-high heat. Add the roast and cook, turning occasionally, until browned on both sides, about 5 minutes total. Transfer to a plate.
- Add the remaining 1 Tbs. bacon fat to the pot and heat over medium-high heat. Add the onions, cover and cook, stirring occasionally, until the onions soften, about 6 minutes. Stir in the garlic and paprika and cook until the garlic is fragrant, 1 to 2 minutes. Add the stock, tomatoes and 2 Tbs. parsley and stir. Return the beef to the pot, nestling it in the onions. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer until the beef is fork-tender, about 2 hours.
- Transfer the pot roast to a deep serving platter. Season the onion mixture with salt and pepper. Skim off any fat from the surface. Spoon the onion mixture around the roast and sprinkle with more parsley. Serve immediately. Serves 4 to 6.