Roast Ala "Grecque" - cooking recipe

Ingredients

1 lb. onions
3 to 4 lb. beef pot roast (blade, round, rump or chuck)
2 Tbsp. paprika
1 tsp. salt
1/8 tsp. pepper
3 Tbsp. fat

Preparation

Cut off root ends and a thin slice from stem ends of onions. Peel and rinse; slice thinly and set aside.
Wipe meat with a damp cloth.
Coat evenly with a mixture of the paprika, salt and pepper.
Heat fat in saucepan or Dutch oven with a tight fitting cover.
Brown meat on all sides slowly over medium heat.
Lift meat.
Layer the onions into the pot and place meat over onions. Cover tightly.
Cook over low heat for about 3 hours or until meat is tender.
Makes a delicious gravy that is served over rice or mashed potatoes.
Makes 6 to 8 servings.