Pot Roast

Directions

1. 1
   In a heavy Dutch oven, heat the olive oil over medium heat.
2. 2
   Add the meat and brown on all sides, 3 minutes or so per side.
3. 3
   Add the onion and continue browning, stirring frequently.
4. 4
   Once the onion starts to brown, 3 to 5 minutes or so, add the salt, pepper, paprika, garlic, bay leaf and water.
5. 5
   Cover and cook over low heat for 2 hours or until tender (different cuts or larger pieces may take longer).
6. 6
   You can slice the meat after 1 1/2 hours and continue cooking for another 1/2 hour.
7. 7
   You can make this a day ahead and refrigerate it overnight.
8. 8
   Skim off fat before reheating.