eleonore's Notes:
Expand4-5 pounds chuck roast (I prefer boneless) Ask a question about this ingredient
3 cups water Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 large yellow onions - peel and chop Ask a question about this ingredient
2 pounds carrots - peel, rinse and cut into 2" pieces Ask a question about this ingredient
8 medium size yukon gold potatoes - peel, rinse and leave whole Ask a question about this ingredient
2 tablespoons sweet paprika Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
12 dried pitted prunes Ask a question about this ingredient
2 medium tomatoes - rinse and cut up Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
Heat olive oil in Dutch Oven. While oil is heating, dust the meat with flour and brown on both sides.
Ask a question about this stepRemove meat from pot and saute onions (don't forget to scrape bottom of pot while browning onions)
Ask a question about this stepAfter onions are lite brown, add 2 cups water and again scrape everything loose from bottom of pot.
Ask a question about this stepNow add paprika, salt, prunes, tomatoes and incorporate into liquid.
Ask a question about this stepReturn meat to pot and add remaining 1 cup of water. Cover pot with lid or aluminum foil and put into 325 degree oven for 3-1/2 to 4 hours. I usually check on the dish a couple of times during braising. At the end of braising time, meat should be fork tender.
Ask a question about this stepRemove pot and put in carrots and then potatoes - using a spoon, pour some liquid over everything. Again, cover with lid or foil, but leave a slight opening for steam to escape and gravy to get a little thicker. Braise for another hour. Everything should be done - check for additional seasoning and doneness.
Ask a question about this stepServing suggestion - using large platter, place meat in center surrounding it with carrots and potatoes and of course top everything with the gravy. Put extra gravy in a small bowl if someone wants more. I usually want more gravy for my potatoes - I mash them up with my fork and pour gravy on top.
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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
I am her daughter and grew up eating this dish, and I must say it was always one of my favorites! I always ate this dish in a bowl so I could use a spoon to eat it with as much gravy as possible....delicious.