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Ingredients

1/2 small onion, sliced

2 tbl paprika

3 tbl canola oil

1/2 cup flour (to coat roast)

6 tbls flour (for gravy)

salt to taste

ground black pepper to taste

meat thermometer (optional)

Directions

Add roast to sizzling oil then lower heat to low. Cover with lid to lock juices in. Cook each side of roast (6 sides) for 15 minutes each for a medium well roast. For a rarer roast, cook for 10 minutes each side.

Check with a meat thermometer to determine how long you will need to simmer in gravy. For last 15 minutes add onion slices and boil 20 oz of water. Remove roast from pan. Set on a rack and let the oil drain off.

Take roast to determine how done the roast is and how long you will need to simmer the roast in the gravy you’re about to make. Discard all but a thin layer of oil, just enough to barely cover the bottom of the pan.

Cook the onion slices until they begin to brown. Add 1 tbl at a time of flour, stirring each tbl until smooth before adding the next tbl, for a total of 6 tbls. Add 2 tbl paprika and blend well with the flour.

Slowly add ¼ cup of the boiling water, stirring and smoothing the gravy as you pour. Add more water, blending as you pour. Reserve ½ of the boiling water for once the gravy thickens. Once gravy thickens, add the remaining water.

Let gravy thicken again. Drain excess oil from roast before adding to pot. Cover all sides of the roast with gravy and simmer on low heat for an additional 15 minutes, Check the meat temperature to determine if additional cooking is desired.