More comfort food...this is super easy and makes your house smell heavenly. JD said it smelled like Christmas. Not bad for a random Sunday in August.

Sunday Pot Roast
adapted from BigOven.com

3 tablespoons olive oil
4 pound boneless rump roast
3 onions, roughly chopped
2 tablespoons paprika
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cloves garlic, crushed
2 cups red wine
2-3 cups beef broth
2 pounds small potatoes
8 carrots, cut into 1-inch pieces

Preheat oven to 300 degrees. Heat olive oil in large oven-safe pot over medium-high heat.

Pat roast dry with paper towels and sprinkle all over with salt and pepper. Brown roast on all sides in pot. Remove and set aside.

Reduce heat to medium; add onions and stir. Cook, stirring, for 10 minutes.

Add paprika, bay leaves, rosemary, oregano, thyme and garlic. Stir and cook for 1 minute.

Add wine and 1 1/2 cups broth. Bring to a boil. Add potatoes, carrots, and roast to pan. Add enough broth so the liquid just covers the roast and vegetables. Season with salt and pepper and bring to a simmer.

Cover pot with foil and then cover tightly with lid. Place in oven for 2 1/2 hours. Remove from oven, uncover, and carefully turn over roast. Replace foil and lid and put back in oven for 1 1/2 hours, or until meat and vegetables are very tender.

Remove roast (it may fall apart on you; that's a good sign!). Put on plate and cover with foil to keep warm. Remove potatoes and carrots to deep platter; cover. Bring remaining liquid in pot to a boil; reduce until it is at the desired consistency. Add salt and pepper to taste.

Slice roast (or cut into chunks if it's falling apart) and put on platter with vegetables. Drizzle with sauce and serve.