I tried something new for our Shabbat meal and I think it is a keeper (although the price of meat in Israel would prevent me from making it a weekly ritual). I made my first pot roast. Now, I’ve been married four years, and I have to confess, that although pot roast is a staple dish in many families, it kind of escaped mine, until someone gave us free chuck for Passover we didn’t use ( I didn’t know what in the world to do with it!). My grandmother used to make a pot roast that cut like butter and had a flavor I will never forget, but the tradition seemed to have skipped a generation. My mother insisted that we cut back on beef for health reasons (now the current news is that beef is lower in cholesterol than chicken. But wait a few years, and they’ll change their minds again!).
So, I had this frozen chuck and no other main course ideas for Shabbat. I called my mother in law, who told me to marinate it with some oil, paprika (the coarse, Moroccan kind), salt, pepper, and to make tiny slices in the pot roast and stuff pieces of garlic inside. To this marinade, I added some soy sauce and red wine. (I am sorry for the lack of measurements, but it depends on how big your roast is. Try ¼ a cup of all the liquids and add more until it covers the bottom 1/3rd of the roast). Let it marinate over night. Cut a bunch of onions (according to how much onion you like), and sweet pepper and saute’ them in a large pot. Add your pot roast and brown it on all sides on a high heat. Many people add vegetables, but I roasted mine in the oven and served them on the side (I spooned the gravy over them).
Lower the heat to a simmer and cook it slowly for about 3-5 hours, turning the meat every half hour or so (this is not a dish to make when you have a lot of errands, although many people make pot roast in a crock pot and forget about it.). About half way through the cooking, I added some freshly pressed garlic; next time, I probably will add it at the beginning and the middle. I also added more “stuff” periodically, a bit more wine, soy sauce etc.. The great thing about pot roast, is that, apparently, you can put whatever you want on it. I know people who add coffee!
This dish is ideal for a day you are staying at home, but it doesn’t require much effort. If you happen to have Friday off, you can cook it on Friday and leave it on a hot plate for Shabbat dinner. It’s not hard to make, but needs a lot of TLC and is certainly worth the time. Get a large chuck or brisket, because it will disappear fast!
For more great cooking ideas, visit the Families.com Food Blog.