Bottom Round Pot Roast Prep Time: 30 minutes Cook Time: 2 hours Servings: 6 Ingredients - 3 pounds beef bottom round roast - 2 teaspoons paprika - 2 teaspoons garlic powder - 4 tablespoons oil - 1 carrot, finely chopped - 1 stalk celery, finely chopped - 1 onion, finely chopped - 1/2 cup dry wine (substitute stock or water) - 1 tablespoon cornstarch, if needed - salt, pepper and water, as needed    Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating.	1

	Directions Mix 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic powder and paprika. Rub this all over the meat. Heat oil in heavy pan or Dutch oven. Brown the meat well on all sides over medium heat. Remove browned meat from pan and add vegetables. Cook and stir for about 5 minutes. Add wine and stir to dissolve any browned bits. Raise heat and boil until wine has mostly evaporated. Add 1/2 cup water, return meat to pan, cover and adjust heat to maintain a slow simmer (set lid ajar if the simmer is too brisk). DO NOT BOIL. Turn the meat several times as it cooks, and if liquid seems to be cooking away, add more water. Test for doneness after 1 1/2 hours (165 on an instant-read thermometer, or when a fork meets only a little resistance - the meat should not be coming apart in shreds). The actual cooking time will vary depending on the size and shape of the meat. Remove meat from pan and let stand a few minutes before carving. If the pan juices are thin, either boil down to concentrate, or thicken with cornstarch (mix 1 tablespoon cornstarch and 2 tablespoons water to a smooth paste, whisk into pan juice and boil, stirring constantly, until thickened - 2 to 3 minutes. Taste for seasoning and add salt and pepper as needed. Slice meat thinly, across the grain. Serve hot, with the juice as a sauce. Any left-overs make wonderful sandwiches.	2