Wolfgang Puck Pot Roast Recipe

Preheat oven to 325°F.

Season the beef generously with salt and black pepper.

In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

Brown the beef on all sides in the hot oil, then remove from the pot and set aside on a plate.

Reduce heat to medium; add onions and garlic to the pot; sauté until onions are translucent.

Stir in the beef broth, red wine, tomato paste, thyme, and paprika and bring to a simmer.

Return the beef to the pot; add the carrots, parsnips, and potatoes around the beef.

Cover tightly with a lid or foil; cook in the oven for about 3 hours or until the beef and vegetables are tender.

Remove from oven and let the pot roast rest for 10-15 minutes before slicing and serving.