Mariel here. When my mom called me on Friday and asked me to put together a pot roast for Passover, I was, at first, pretty confused. “Ummm, mom, we’re not Jewish.” But after a moment’s pause, I realized, I’m not not Jewish either. As my mother mentioned in previous posts, her own upbringing represented a hodgepodge of religious influences: one part Presbyterian, a hefty dose of Catholicism, and then, when she was full-grown, a bissel of Judaism, thanks to my grandmother’s second marriage.
My own childhood was punctuated by the same flabbergasting melange of faiths. I spent my formative years frog-hopping between a Protestant Sunday School and the local CCD – aka Central City Dump, as we affectionately called it. From time to time, my grandmother even invited us over to share in Passover Seder, since Judaism remained central to her life long after our beloved grandfather passed away. I grew up unsure of where I fell on the religion spectrum, but I was sure of two things: there is a God, and, like Santa, He’s always watching.
So, long story short, that’s the reason two goyim from Westchester are posting a traditional Jewish dish. Happy Passover and mazel tov. And yes, we’ll be posting Easter recipes as well…it wouldn’t be right if it wasn’t confusing.
Pssst, if you have a plethora of Pot Roast, try using it in our Winter Beef Stew with Mushrooms & Turnips.
Passover Pot Roast
Note: This dish can be prepared a day in advance (in fact, I prefer it the second day, after the flavors have had a chance to mingle).
4-5lbs brisket, silver tip, chuck roast, or rump roast – $15.96
2 cups peeled baby carrots (whole) – $1.25
2 large sweet onions, chopped very coarsely – $4.00
4 cloves garlic, minced – stock
3 cups canned peeled plum tomatoes, drained, seeded and chopped – $1.99
1½ cups red cooking wine (or dry red table wine) – stock
1 cup beef stock – stock
2 teaspoons Dijon-style mustard – stock
2 Tablespoons tomato paste – $0.99
1/3 cup loosely packed light brown sugar – stock
1 teaspoon dried oregano – stock
Salt and pepper to taste – stock
4 Tablespoons olive oil, divided – stock
2 Tablespoons water
Grand total assuming “well-stocked” kitchen: $24.19
Cost per serving: $2.02
1. Season the meat with salt and pepper.
2. In a large Dutch oven or soup pot (over high flame), heat 3 Tablespoons of olive oil and brown the seasoned meat on all sides. Transfer to a platter.
3. In the same pot, add the remaining olive oil and heat over medium-low flame. Saute the onions and carrots, stirring frequently until the onions are limp (about 5 minutes). Stir in the garlic.
4. Add the tomatoes, wine, oregano, beef stock, tomato paste, mustard and brown sugar – bring to a boil.
5. Add the meat to the pot and reduce heat to a simmer. Cover tightly and continue simmering for 3½ to 4 hours or until the meat is extremely tender and shreds easily.
7. Transfer the meat to a platter and keep warm. Continue to simmer the sauce – at this point, make sure to taste and season with salt & pepper. Once sauce has thickened to your liking, correct the seasonings, slice the meat and serve immediately with Latkes. For Matzo Ball Soup and No-Bake Chocolate Matzo Cake recipes, click here.