Preheat oven to 200°C
Remove the beef from any packaging, if required - rinse and pat dry.
Sprinkle the paprika lightly over the entire surface of the beef roast and gently pat to ensure it's all covered.
Preheat a Cast Iron Baking Pot over medium heat on the stovetop. Add a drizzle of Olive Oil and begin Searing the Beef on one side.
Repeat the searing process on all sides with the remaining olive oil. Transfer the seared beef to a plate, turn off the stove. If using an electric stovetop, move the pot onto an unused hotplate.
Line the bottom of your pot with half the sliced onions and quartered mushrooms. Top with the seared beef (fat side up) and arrange the remaining mushrooms and onions around the sides and on top if there's room.
Combine the water, stock powder, worcestershire sauce, tomato paste. (The remaining ingredients, excluding the sour cream and cornstarch - these are used later.)
Place the lid on your pot and place the pot in the oven for 2hrs. Turn the oven temperature down to 160°C after closing the door.
Carefully remove the cooking pot from the oven and set the beef aside to rest - on a board loosely tented with foil, or in a seperate covered baking dish. Place the pot on the stovetop over medium heat.
In a small cup or dish, mix together the cornstarch and some of the roasting juices to form a paste. Thin this paste with more roasting juices and then whisk into the pot. Continue to whisk until the sauce is thickened and then remove from the heat.
Slice the Roast Meat for Serving
Whisk the sour cream into the thickened mushroom sauce and pour over the sliced roast meat. Serve with Roasted Vegetables or your choice of side.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.