- 2 T. clarified butter or cooking oil
- 3 lb. beef pot roast, (Chuck Roast)
- Ground, sweet, Hungarian paprika
- 1 carrot, chopped
- 1 leek, cleaned and chopped
- 1/4 celeriac root, peeled and chopped, or 2 stalks of celery, chopped
- 1 small onion, chopped, about 1 cup
- 1/4 c. tomato paste
- 1 bay leaf
- 1 tsp. whole allspice or 1/2 tsp. ground allspice
- 1 tsp. caraway seed
- 2 T. sour cream (optional)
- 1 T. lemon juice (optional)
- Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
- Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
- Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
- Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly.
- Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary. Remove the roast and keep warm.
- For a smooth sauce purée the vegetables using a hand blender.
- Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper.
- Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce.
Gooseberries Fresh Food Market