Rocky's Pot Roast
1 4-pound chuck roast
2 large carrots
1/2 a large sweet onion
2 stalks celery
3 cups beef stock
1 cup red wine
1/2 cup red wine vinegar
1 tsp sweet paprika
1 32 oz. can roma tomatoes
salt & pepper
Cut all the vegetables into approximately 1-inch chunks, and if your tomatoes are whole, break them up with your fingers.
In a large dutch oven, combine all your ingredients, with the roast on the bottom.
Season with salt & pepper, and cook, covered, in a 350-degree oven for 3 hours, checking occasionally to be sure that everything's bubbling away appropriately.
Add more liquid if you think it's getting dry.
When it's done, the meat will be tender and easy to pull apart, and the vegetables will have mellowed into a lovely soft stew.
Serves 8-10 people.
