Classic American Pot Roast vs German Goulash Soup (Gulaschsuppe)

Both dishes brown beef and build on onion, garlic, carrot and potato, yet they end up very different. The pot roast braises a whole chuck roast in the oven with broth, rosemary and bay leaves until it shreds easily with a fork, and it is served with quartered potatoes and an optional flour-thickened gravy. The goulash soup simmers cubed beef in ample broth with deep-golden onions, sweet paprika, caraway, marjoram, tomato paste and red bell pepper, while diced potatoes thicken it slightly; sour cream is an optional garnish.