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2. In a small bowl, combine salt, paprika, pepper, and cayenne. Evenly rub spice mix on all sides of the roast; set aside.
3. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides, about 20 minutes total; remove to a plate.
4. Add onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add tomato paste and stir to coat vegetables. Pour beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.