Tuesday, April 9, 2024

Words & Brush Recipe Corner: Pot Roast Dinner

Pot Roast Dinner 

This is the perfect Friday night dinner that takes only minutes to prepare. It is best cooked on the stove on low heat for 8 hours. Alternatively, you can make it overnight in a slow cooker set on low if you want to serve this for Shabbat lunch.

                              Pot Roast (photo credit: HENNY SHOR)

Yields 6 servings.


  • 1.5 to 2 kg. (3 to 4 lb.) of chuck roast (cut #2)
  • 2 Tbsp. olive oil
  • 2 onions, diced
  • 6 garlic cloves or cubes
  • 4 or 5 carrots, peeled and chopped
  • 2 or 3 celery stalks, sliced
  • 6 potatoes, washed and cut in chunks
  • ½ cup of honey/silan (date syrup)
  • 2 Tbsp. soy sauce
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. sweet paprika
  • 5 cups water
  • Fresh parsley, chopped
  • Directions

    In a wide, deep pan, heat olive oil and add onions. Sauté for 3 minutes, then add peeled garlic cubes and sauté for another 2 minutes while mixing. Add carrots, potatoes, celery, and salt, and mix well. Add the chuck roast and pour on the honey and soy sauce, then add the spices, water, and fresh parsley (you can keep some to garnish when serving). Bring to a boil, then lower the heat, and let cook for 7 or 8 hours.


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