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For best results, choose a roast that is more flat than square, and has some fat and connective
tissue which will help keep the meat moist during the long cooking time.
Directions
- Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and
turmeric and rub this all over the meat.
In a dutch oven or large skillet with a domed
lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if
needed. Don't rush this step as browning is important for a rich deep flavor.
Reduce
the heat and add 1 cup dry red wine (or tomato juice) and 1 cup water, the bay leaves, and, if
using, the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller
potatoes, leave them whole. Cut the onions into large chunks.
After the meat has cooked
for an hour, turn it over and add the cut up vegetables. If the vegetables don't all fit in your
pan, remove some of the cooking liqiud to a second pan and cook some of the vegetables in it.
Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual
time will depend on the size and shape of the meat.
When the meat is done, remove meat and
vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices.
To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2
cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook
for about 5 minutes. Correct the seasoning, if necessary.
Slice the meat across the grain,
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