Ingredients:
12 oz frozen* pearl onions
3 lb beef bottom round roast
1 tablespoon smoked paprika
1 cup red wine
4 cups beef stock
3 cloves garlic, minced
6 oz tomato paste
1 tablespoon horseradish
2 bay leaves
3 carrots, cut into 3/4 inch chunks
3 parsnips, cut into 3/4 inch chunks
sea salt
freshly ground black pepper
super fine flour (like Wondra)

Directions:
Heat a small amount of oil in a large, lidded heavy bottomed pot (like a Dutch oven). Add the onions and cook for 2 minutes. Meanwhile, rub paprika, salt and pepper into the roast. Sprinkle liberally with flour. Place in the pan and brown on all sides. Add the wine, garlic, tomato paste, bay leaves, horseradish and stock. Bring to a boil. Reduce heat, cover, and simmer 2 hours. Add the carrots and parsnips. Continue to simmer, covered, 1 hour or until the meat is very tender.

*You can you fresh that you peeled yourself but peeling pearl onions is not my idea of a good time.

My thoughts:

This pot roast was seriously amazing. Way better than I thought pot roast could be. It was moist and tender and made its own thick gravy. What more could I ask for? It didn’t taste tomato-y despite all of the tomato paste, just rich and savory. The gravy was so good, I used on the horseradish and sour cream-spiked potatoes I served on the side and wish I had more. Really, words cannot describe how great this pot roast was, it was convert a pot roast hater into a pot roast lover in one bite. It is also a leaner and (dare I say) tastier alternative to brisket at Passover.