Paprika Pot Roast~ Chef Valentine


Friday “date night” at the dining room table was a hit.

(My Larry set the table!)

Life has been bumpy lately


trying out a few new spice tricks


serving it on a table and not a  bed tray sounded perfect.



1 (3 pound) chuck roast

2 Tablespoons vegetable oil

1/2 tablespoon salt

1/2 tablespoom pepper

4 cups carrots sliced in 2″ pieces

2 cups yellow onions rough chop

1 cup celery rough chop

1 (10.75 oz) can beef consomme

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2  chili powder


Heat oil in skillet over high heat.

Rub both sides of roast with salt and pepper.

Cook in skillet 3-4 minutes each side till browned.

Place roast into  large Crock Pot.

Add carrots, onion, celery and tomatoes.

In a bowl, add consomme, cumin, paprika and chili powder.

Cook on low for 8 hours, till meat is tender.

Serve with mashed potatoes and lemonade.


Till next time.


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