Adjust oven rack to middle position and heat oven to 400°F.
Prepare the onions, celery, red bell peppers. Peel and cut carrots in half vertically.
4 yellow or Spanish onions, 2 small-medium celery stalks, 2 red bell peppers, 7 medium carrots
Place the vegetables, garlic, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons oil, and 3 tablespoons soy sauce in a large bowl and gently toss until vegetables are coated. Pour the oiled vegetables onto a large sheet pan and roast until tender, about 20-30 minutes. Remove from the oven and allow to cool to the touch.
4 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons canola oil, 3 tablespoons reduced-sodium soy sauce
Reduce oven temperature to 300°F.
Transfer four of the roasted carrots to a cutting board and cut into ¼-inch slices. These will be added to the goulash in the last 5 minutes of cooking; set aside until ready.
Squeeze the softened garlic out of the garlic skins and into the bowl of a food processor fitted with the metal blade. Add the roasted vegetables, 2 tablespoons tomato paste, 1 tablespoon vinegar, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and all the pan juices from the roasted vegetables. Pulse the mixture until the vegetables are smooth, about 15-20 seconds total.
2 tablespoons tomato paste, 1 tablespoon distilled white vinegar, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, Juices from the roasted vegetables
Place the beef in a bowl and season with paprika, salt, and pepper. Toss gently to coat the beef.
4 pounds whole boneless beef chuck roast, Kosher salt, ⅓ cup sweet paprika, Freshly ground black pepper
In a large Dutch oven, heat 2 tablespoons canola oil over medium heat. Add the seasoned beef, chicken stock, puréed roasted vegetables from the food processor, 1-tablespoon soy sauce, thyme, tomato paste, bay leaf, and ¼ cup red wine. Stir.
2 tablespoons canola oil, 4 cups low-sodium chicken stock, Puréed roasted vegetables from the food processor, 1 tablespoon low-sodium soy sauce, 3 teaspoons fresh thyme leaves, 6 ounces tomato paste, 1 bay leaf, ⅓ cup good red wine
Cover and cook at 300°F for 2½-3 hours or until the beef is fork-tender.
Add the sliced ¼-inch slices of carrots and stir.
If the goulash is too thin, place on the stovetop, over very low heat, and simmer up to 15 minutes to reduce to the desired consistency.
Remove the bay leaf.
Serve over a bed of cooked egg noodles and sprinkle chopped fresh parsley on top.
8 ounces egg noodles, Chopped fresh parsley