Directions

1. Pat the beef dry with paper towels. Season both sides with 1 teaspoon each of the salt and pepper.
2. In a large fry pan over medium-high heat, warm the vegetable oil.  Sear the meat on both sides, 5 to 7 minutes per side. Transfer to a platter.
3. Add the onions to the pan and stir constantly, scraping up any brown bits on the bottom of the pan. Cook until the onions are soft and golden brown, about 15 minutes. Add the garlic and cook about 2 minutes more. Add the paprika, thyme, oregano and remaining salt and pepper. Cook, stirring occasionally, about 1 minute.
4. Spoon some of the onion mixture into the bottom of a 6-quart slow cooker. Place the meat on top of the mixture and spoon the remaining onion mixture over top.
5. Return the pan to medium-high heat and deglaze with the beef broth. Add the ketchup, brown sugar and tomato paste and stir. Bring to a simmer and then pour over the onions and meat.
6. Put the potatoes and carrots around the meat, cover and cook on low for 2 1/2 to 3 hours.
7. Remove the roast from the slow cooker and slice across the grain into quarter-inch slices. Return the slices to the slow cooker; overlapping them. Spoon some of the liquid over the slices. Continue cooking on low for 2 to 2 1/2 hours or until fork tender.