Pot Roast in Rich Gravy

Name: Pot Roast in Rich Gravy
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 907 grams beef chuck roast, tied; 794 grams diced tomatoes in juice; 227 grams large carrots (about , coarsely chopped; 946 milliliters chicken broth; 1 stick (3-inch long) cinnamon; 473 milliliters full-bodied red wine; 59 milliliters matzoh cake meal; 4 Tbsps vegetable or olive oil, divided; 454 grams large onion (about , coarsely chopped (2 cups); 227 grams medium parsnips (about , coarsely chopped; 5 full sprigs fresh thyme

Pot Roast in Rich Gravy might be just the main course you are searching for. One portion of this dish contains roughly 26g of protein, 21g of fat, and a total of 429 calories. This dairy free recipe serves 8. From preparation to the plate, this recipe takes around 75 hours. A mixture of bay leaves, chicken broth, parsnips, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).

Ingredients you will need

Kosher Salt

Matzo

Pepper

Meat

Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Pot

Transfer to plate.

Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.

Ingredients you will need

Kosher Salt

Vegetable

Parsnip

Carrot

Onion

Pepper

Equipment you will use

Pot

Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Pot

Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid.

Ingredients you will need

Tomatoes In Juice

Cinnamon Stick

Chicken Broth

Bay Leaves

Thyme

Meat

Equipment you will use

Pot

Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Transfer meat to a cutting board.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Remove thyme sprigs, bay leaves, and cinnamon stick.

Ingredients you will need

Cinnamon Stick

Fresh Thyme

Bay Leaves

Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.

Ingredients you will need

Seasoning

Sauce

Equipment you will use

Blender

Pot

Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.

Ingredients you will need

Sauce

Meat

•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.

Ingredients you will need

Pot Roast