Friday, January 28, 2011

Winter Pot Roast

As I have said before my family and I try to celebrate Shabbat on Friday nights.  I love to make a nice meal as well as a Home Baked Challah.
This recipe is amazing and so comforting on a cold winter night.  The mixture of the Prunes and Apricots with the meat and carrots are a perfect combination.

Here is what you'll need:

  • 3 - 5 pound bottom round roast
  • salt and pepper
  • 1 tbsp oregano
  • 1 carton beef broth (32 oz)
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 8 carrots peeled and chopped into 1 inch pieces
  • 1 cup apricots, halved
  • 1 cup prunes, halved
  • 1 package of No Yolk Egg Noodles

Heat a large Dutch oven with 2 tbsp olive oil.

On all sides sprinkle salt, pepper and oregano over the roast.

Now place the roast into the hot Dutch oven and brown all sides

Add the onions and garlic and saute with the Roast.  Next pour the beef broth over the meat.

Now add the chopped carrots.

Let simmer covered on low for about 2 - 3 hours.

Now add the prunes and apricots and continue simmering for about another hour.

Now it is time to slice the meat.

Once the meat is sliced add it back to the pot with the broth, veggies and fruit.  I like to leave the pot on low so the meat can soak up all the juices.
When it is time to serve the meat just bring it back to a simmer.

In the meantime bring a large pot of salted water to a boil and cook the egg noodles according to the package.

Now its time to plate the meat.  
I like to place the veggies and fruit around the sliced meat and then pour some of the juices over the dish.

There you have one delicious meal!

Shabbat Shalom!

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