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Active Time
30 minutes
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Total Time
3 3/4 hours
Brisket is the centerpiece of many holiday tables, but pot roast, cooked to succulent tenderness in a full-bodied braising liquid brightened with the tang of wine and tomato and enriched with a heady trio of cinnamon, bay leaf, and thyme is just as special without sacrificing tradition.
Ingredients
Makes 8 servings
Special Equipment
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).
Step 3
Heat 3 tablespoons 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.
Step 4
Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.
Step 5
Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.
Step 6
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.
Step 7
Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups 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.
Step 8
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.
•Pot roast can be made up to 2 days ahead. Keep meat unsliced in sauce. Slice meat while cold (it will cut much easier into neater slices), and then reheat in sauce.
Leave a Review
Reviews (8)
Back to TopI was really looking forward to this recipe, and to tell the truth I'm pretty disappointed. It was tasty, but nothing special. To be fair I'm not much of a pot roast afficianado--made it for someone who's a big fan. I used high quality meat from the butcher, but I just found the flavors to be ordinary--no zing to it. I did have to omit the matzo meal crust as I didn't have it in stock, but I doubt that impacted the overall flavor that much. I used a pinot (maybe too light?) and put in a mix of beef stock as well. It was respectable and decently tasty, don't get me wrong, but very basic and I've made much better braised beef dishes before by getting a little more creative with the seasoning. Won't make this again unless I adapt it significantly.
kalexandr
Los Angeles, CA
1/17/2017
很好,我非常喜欢混合酱rice along side. I did not use the flour. Almost didn't put the cinnamon in but then remembered how nice a little cinnamon is is Oaxacan Mole. Added rosemary. The kids liked it a lot which surprised me as they haven't liked roasts in the past.
tamdziner
CA
5/22/2016
This dish was a smashing success. Followed the user tips to substitute beef broth (skipped the flower all together to keep it gluten free) and added 3" cut celery hearts, roasted garlic gloves, and small mushrooms. In the end the cinnamon added strong smell but subtle flavor, so not sure I'd use that element again. Next time I'll use hunks of tomatoes vs diced just due to looks alone. However, this dish will become a winter favorite.
suemcnally15
Chicago, IL
11/7/2014
Wow this was so yummy! Will make again for sure!
Merrill
franktown co
10/30/2013
I've been making pot roast for 40 years and this is a very good one. Loved the hint of cinnamon. My changes were minor . I am gluten intolerant so I substituted gluten free flour for the matzoh. Worked perfectly. Also deglazed the pan before blending some of the liquid to intensify the flavor.
yankeerev
Prescott, AZ
12/20/2012
Well, this was a bit of a disappointment for me. I followed a reviewers suggestions and added some different herbs...the meat was tender but I found the "rich gravy" to be more like vegetable soup...I may have set my sights too high but I'll find another recipe next time.
stephmartin
Nova Scotia
4/24/2012
I used beef broth instead of chicken broth, added some rosemary & a bit of smoked paprika for a deeper note ... and this was really welcome & good on a chilly night. Very savory.
KennyH
4/14/2012
I have made this recipe twice already, for Passover and Rosh Hashanah, and the meat was so flavorful and tender! Not only was it a quick and easy recipe, but my guests loved it!
Anonymous
Tustin, CA
3/31/2012
