Ingredients
4lbschuck roast
1½tspkosher salt
½tspcoarse ground black pepper
3tbspHungarian sweet paprika
⅓cupvegetable oil
1yellow onions,chopped
2clovesgarlic,minced
4medium yukon potatoes
4medium carrots
6oztomato paste
1tbspworcestershire sauce
2tbspbrown sugar,packed
1tbspred wine vinegar
3cupsbeef broth
Preparation
Pre-heat oven to 325 degrees F.
Add the salt, pepper and paprika to the chunks of beef, coating them well.
Add oil to a large Dutch oven on medium high heat and brown the beef cubes well on all sides, about 5 to 6 minutes then remove them from the pan.
Lower the heat to medium and add the onions and garlic to the pot and cook until translucent, about 3 to 4 minutes.
Add in the potatoes, carrots, tomato paste, Worcestershire sauce, brown sugar, red wine vinegar, beef broth and the seared beef cubes, stirring well.
Cover and put into the oven for 2 hours or until meat is fork tender.
