Pot roast
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This Ashkenazi pot roast is made with beef chuck or shoulder roast, sauteed onion, carrot, and celery, minced garlic, paprika, thyme, basil

Type: Meat Prep Time: 200 minutes Level: Not mentioned

Main ingredients

3- and- 1/2- to 5-pound boneless beef chuck or shoulder roast

salt, to taste

pepper, to taste

3 tablespoons vegetable oil or Bartenura Olive Oil

1 large onion, chopped

1 cup chopped carrots

1 cup chopped celery

1 clove garlic, minced

1 teaspoon paprika (optional)

1 teaspoon dried thyme or basil (optional)

2 tablespoons Gefen Tomato Paste (optional)

2 cups stock or water (or 1 cup stock or water and 1 cup Baron Herzog Chenin Blanc or other dry wine)

1 bay leaf

Prepare the Roast

Pat the roast dry.  Sprinkle with salt and pepper. 

Heat the oil in a four-quart Dutch oven or roaster over medium-high heat.  Add the beef and brown on all sides (about 20 minutes).  Remove the roast.

Stir in the onion, carrots, celery and garlic and sauté until soft (five to 10 minutes).  Add the desired herbs and paprika and stir briefly.  If desired, stir in the tomato paste and cook until slightly darkened (two to three minutes).

Add the wine and stock, stirring to remove any browned particles.  Add the bay leaf, salt and pepper.  Return the beef, cover and bring to a simmer on the stovetop.

Place in a 350 degree Fahrenheit oven or simmer over a low heat, turning occasionally, until fork tender (two and a half to three and a half hours). (The roast may be prepared up to this point up to two days in advance, cooled, covered and stored in the refrigerator before reheating.)

Remove from the heat and let sit for 15 minutes.  Meanwhile, strain the cooking liquid, pressing the solids. 

Slice the meat against the grain and serve with the gravy.

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