Pot Roast with Gravy

Ingredients

• 1½ tbsp paprika, sweet-variety
• 1 tbsp dark brown sugar
• 1½ tsp table salt
• 1 tsp black pepper, freshly ground
• 3 pounds uncooked lean and trimmed beef brisket, washed and patted dry
• 3 sprays of olive oil cooking spray
• 2½ pounds uncooked onions, sliced
• 3 small uncooked carrots, sliced
• 2 bay leaves
• ¼ cup water

Instructions

1. Preheat oven to 325ºF.
2. In a small bowl, combine paprika, sugar, salt, and pepper; rub all over the meat.
3. Coat a large Dutch oven with cooking spray; place over medium-high heat. Sear meat until well-browned on the outside (including edges), about 3 to 5 minutes per side; remove meat and set aside. Add onions, carrots, bay leaves and water to the pot, scraping the bottom of the pot to incorporate pan drippings. Place meat on top of vegetables and cover tightly; place in oven and cook for 2 hours.
4. Remove pot from oven and transfer meat to a cutting board; cut meat into 1/4-inch-thick slices. Keep meat tightly packed so slices are each stacked against one another and remain in the same shape as before you cut the meat.
5. Working in batches, process the vegetable mixture in a blender or food processor until smooth. Pour half of the pureed gravy back into the pot, carefully place the meat on top and finish pouring gravy over the meat. Cover pot and place back in oven; cook for 1 more hour.
6. Serving Size: 4 to 5 slices meat and 1/2 cup gravy!