Friday Night Pot Roast (Meat)
| Yield: | 8 Servings |
| Categories: | Passover, Meats, Main Dishes |
| 4 | lb | Top or bottom rnd. 2" thick |
| 1 | lg | Onion, coarse chop |
| 2 | lg | Carrots, coarse chop |
| 1 | Bell pepper, seeded,chopped | |
| 6 | cl | Garlic, coarse chop |
| 6 | Sprigs parsley & dill, 1 bay | |
| Leaf and 1/2 ts. thyme put | ||
| Into spice bag. | ||
| 6 | Whole cloves | |
| 1/2 | ts | Ea. allspice & curry pwdr. |
| 3/4 | c | Apple juice |
| 1 | c | Water |
| 1 | c | Kosher dry red wine |
| 1 1/2 | tb | Plain or seasoned olive oil |
| 1 | c | Tomato puree (unsalted) |
| 1/4 | ts | Salt |
| Watercress for garnish |
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