Pot Roast in Rich Gravy

Ingredients for Pot Roast in Rich Gravy

• 60ml matzoh cake meal

• 60ml vegetable or olive oil, divided

• 1 (4 1/2-to 5-pound) beef chuck roast, tied

• 1 large onion (about 450g ), coarsely chopped (250g )

• 2 large carrots (about 230g ), coarsely chopped

• 2 medium parsnips (about 230g ), coarsely chopped

• 475ml full-bodied red wine

• 950ml chicken broth

• 1 (800g) can diced tomatoes in juice

• 5 full sprigs fresh thyme

• 2 bay leaves

• 1 (3-inch long) cinnamon stick

• Fresh horseradish root, peeled and finely grated for serving (optional)

• a 6- to 7-quart-wide heavy pot with lid

Preheat oven to 177°C with rack in middle.

On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoons pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).

Heat 45ml oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.

Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoons pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.

Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.

Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.

Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 475ml braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.

Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.