• 4 lb Pot Roast; (3-4 lbs.)
• 1/4 cup Potato Starch
• 2 tsp Salt
• 1/4 tsp Pepper
• 2 Tbsp Peanut Oil
• 1 cup Tomatoes; chopped
• 2 Onions; halved & sliced
• 1/4 tsp Ginger
• 1 cup Orange Juice
• 1/2 cup Passover Red Wine

Coat meat with mixture of potato starch, salt & pepper. Brown on both sides in hot oil.

Add tomatoes & onions. Cover & simmer 2 hours. Add orange juice, wine, and ginger; cover and continue to simmer 1 hour longer or until meat is tender.