Pot Roast

In a heavy Dutch oven, heat the olive oil over medium heat.

Add the meat and brown on all sides, 3 minutes or so per side.

Add the onion and continue browning, stirring frequently.

Once the onion starts to brown, 3 to 5 minutes or so, add the salt, pepper, paprika, garlic, bay leaf and water.

Cover and cook over low heat for 2 hours or until tender (different cuts or larger pieces may take longer).

You can slice the meat after 1 1/2 hours and continue cooking for another 1/2 hour.

You can make this a day ahead and refrigerate it overnight.

Skim off fat before reheating.