Rioja Pot Roast with Smoked Paprika Butter

By Marge Perry & David Bonom

  • Yield:

    6-8 Servings


  • 1 tablespoon olive oil
  • 3-3 1/2 pound beef chuck roast, trimmed
  • 1 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 medium onions, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 3 sprigs fresh thyme
  • 1 cup Rioja red wine
  • 1 1/2 cups low sodium beef broth
  • 3 carrots, peeled, cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 1 1/2 pounds fingerling potatoes,
  • 3 tablespoons unsalted butter, softened
  • 1 small garlic clove, minced
  • 1 teaspoon smoked paprika


  1. Heat the oil in a Dutch oven over medium heat. Season the beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and add to the pan. Cook until nicely browned on both sides, about 8 minutes, turning once. Transfer beef to a plate and reserve. Add the onions, garlic and thyme to the pan and cook, stirring occasionally, until slightly softened, about 5-6 minutes. Pour in the wine, bring to a boil and cook 2 minutes. Return the beef to the pan, add the broth, bring to a boil, reduce the heat to medium low, cover and simmer 1 hour.
  2. After an hour, turn the beef then place the carrots and celery in the Dutch oven around the sides. Place the potatoes in the steamer insert, set on top of the pan and cover. Cook until the beef is very tender and the potatoes are cooked through, 1-1 1/4 hours longer. Remove from the heat, transfer beef to a cutting board and let stand 5 minutes before slicing. Stir 1/2 teaspoon of the salt and remaining pepper.
  3. Meanwhile, melt the butter in a small nonstick skillet over medium heat. Add the garlic and cook, stirring occasionally, until just starting to brown slightly, about 2-2 1/2 minutes. Remove from the heat and stir in the paprika and remaining 1/2 teaspoon salt. Add the potatoes and toss until the butter melts and coats the potatoes. Serve with sliced beef, vegetables and braising liquid.