3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1/8 tsp. pepper
• 1 tsp. dried marjoram leaves
• More salt as needed for gravy
• 5 Pounds chuck roast beef
Preparation:
Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.
In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping 刮，削to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.
When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive.
Slice the roast and spoon the gravy over it. Serves 8-10
