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Recipe Ingredients:
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1 5-lb.
pot roast
-
Olive
oil to coat
pan
-
1 Tbsp.
margarine
-
All-purpose
flour for
dredging
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1 onion,
sliced
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2 leeks
(white and
light green
parts only)
washed,
trimmed, and
thinly
sliced
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1
onion-flavored
bouillon
cube
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3 large
carrots,
peeled and
cut into
pieces
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1 large
butternut
squash,
peeled and
cut into
small chunks
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3
potatoes,
peeled and
cut into
chunks
(optional)
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1 large
green bell
pepper, cut
into pieces
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1 cup
excellent-quality
dry red wine
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Serves 8 - 10
In a large pot, heat olive
oil and margarine. Dredge
roast in flour and sear on
both sides until browned.
Remove from pot.
Add onion and leeks to pot
and saute. Add roast,
bouillon cube, and enough
water to cover. Bring to a
boil, cover pot, and reduce
heat to simmer for 2 hours.
Add carrots, squash,
potatoes if using, and
pepper, and simmer another
hour. During the last 30
minutes of cooking, add
wine. When done, meat will
be buttery soft and will
slice easily. Serve meat on
a platter and vegetables in
a soup tureen. |
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Kosher Meat -->
Kosher Beef
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Passover Recipes |
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