Name: Pot Roast in Rich Gravy
Cook time: 30 minutes
Total time: 3 3/4 hours
Yield: Makes 8 servings
Ingredients: 1/4 cup matzoh cake meal; 4 tablespoons vegetable or olive oil, divided; 1 (4 1/2-to 5-pound) beef chuck roast, tied; 1 large onion (about 1 pound), coarsely chopped (2 cups); 2 large carrots (about 1/2 pound), coarsely chopped; 2 medium parsnips (about 1/2 pound), coarsely chopped; 2 cups full-bodied red wine; 4 cups chicken broth; 1 (28-ounce) 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

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Pot Roast in Rich GravyChris Gentile

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.

Cooks' Notes:

•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.

Recipe notes

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