Rioja Pot Roast with Smoked Paprika Butter

By: Marge Perry & David Bonom

Ingredients

1 tablespoon of olive oil
3-3 1/2 pound of beef chunk roast trimmed
1 1/3 teaspoons of salt divided
1/2 teaspoon of ground black pepper divided
2 medium of onions thinly sliced
5 garlic cloves thinly sliced
3 sprigs of fresh thyme
1 cup of Rioja red wine
1 1/2 cups of low sodium beef broth
3 carrots peeled, cut into 1-inch pieces
3 celery stalks cut into 1-inch pieces
1 1/2 pound of fingerling potatoes
3 tablespoons of unsalted butter softened
1 small of garlic clove minced
1 teaspoon of smoked paprika

Directions

  1. Heat the oil in a Circulon 5-Qt. dutch oven over medium heat. Season the beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and add to the pan. Cook until nicely browned on both sides, about 8 minutes, turning once. Transfer beef to a plate and reserve. Add the onions, garlic and thyme to the pan and cook, stirring occasionally, until slightly softened, about 5-6 minutes. Pour in the wine, bring to a boil and cook 2 minutes. Return the beef to the pan, add the broth, bring to a boil, reduce the heat to medium low, cover and simmer 1 hour.
  2. After an hour, turn the beef then place the carrots and celery in the Dutch oven around the sides. Place the potatoes in the Circulon steamer insert, set on top of the pan and cover. Cook until the beef is very tender and the potatoes are cooked through, 1-1 1/4 hours longer. Remove from the heat, transfer beef to a cutting board and let stand 5 minutes before slicing. Stir 1/2 teaspoon of the salt and remaining pepper.
  3. Meanwhile, melt the butter in a small nonstick skillet over medium heat. Add the garlic and cook, stirring occasionally, until just starting to brown slightly, about 2-2 1/2 minutes. Remove from the heat and stir in the paprika and remaining 1/2 teaspoon salt. Add the potatoes and toss until the butter melts and coats the potatoes. Serve with sliced beef, vegetables and braising liquid.