Reghed Venison Pot Roast

D&D 2024 recipe: Reghed Venison Pot Roast. Source: Heroes' Feast. recipe type Human, serves 4, diet Vegan Ingredients 3 pounds beef chuck roast, trimmed of excess fat Kosher salt and freshly ground black pepper 2 tablespoons neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed 1 large yellow onion, chopped 4 bay leaves 1 teaspoon sweet paprika 1.5 tablespoons all-purpose flour 1 tablespoon tomato paste 0.75 cup dry white wine 1.5 cups low-sodium chicken broth 0.75 cup lightly packed dried apricots; 0.25 cup finely chopped, 0.5 cup halved 1 whole head garlic, outermost papery skins removed, top one-quarter of the head cut off to expose the cloves 3 large sprigs fresh thyme 12 ounces carrots, peeled and cut into 0.75-inch pieces 12 ounces Yukon gold potatoes, scrubbed or peeled, halved lengthwise, and halves cut into 0.75-inch pieces 0.25 cup chopped fresh parsley Instructions Dry the beef with paper towels, tie it into a uniform shape with kitchen twine at 2-inch intervals, and sprinkle generously with salt and pepper. In a large Dutch oven over medium-high heat, warm 1 tablespoon of the oil until shimmering. Add the beef and cook, undisturbed, until deeply browned on the bottom, 3 to 4 minutes. Turn the beef a quarter turn and continue cooking, until well browned on each of the remaining three sides, about 10 minutes more; adjust the heat if the bottom of the pot threatens to burn. Transfer the beef to a large bowl. Return the pot to medium-high heat, add the remaining 1 tablespoon oil, and allow it to warm until shimmering. Add the onion, bay leaves, and 1 teaspoon salt and cook, stirring and scraping the bottom of the pot occasionally, until the onion begins to soften and releases some liquid, about 4 minutes. Add the paprika and flour and continue to cook, stirring, for 2 minutes more. Add the tomato paste and cook, stirring, until fragrant, about 1 minute more. Add the wine to the pot and stir and scrape the bottom to loosen and dissolve th...