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- 1 diced onion
- 1 chopped butternut squash
- 4 chopped apples
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ inch fresh ginger
- 4 cups stock or water
- Heat a large Dutch oven or sauté pan, lightly coated with olive oil, over medium-high heat. Pat dry the roast and generously season the meat with salt and pepper.
- Add the meat to the pan and brown on all sides until caramelized. Transfer the meat to a dish or insert for slow cooker, and set aside.
- Add the vegetables, in batches, and add oil if necessary. Brown the vegetables, being sure to season each batch with salt and pepper. Transfer each batch to the insert for the slow cooker or pan.
- To the last batch of vegetables, add the tomato paste, and sear the paste until it has darkened and is very fragrant. The paste should be dark red and not black!
- Add wine to the sauté pan and scrape up any browned bits with a spatula.
- Add all the ingredients to the slow cooker or Dutch oven. Cover and braise for 2-2½ hours or until a fork can be easily inserted and pulled out of the meat.
- Carefully remove the meat and allow to rest for 20 minutes.
- Strain out the vegetables and discard. Pour the braising liquid into a saucepan and reduce by 2/3 over medium heat or until the liquid coats the back of a spoon. The liquid should be similar to a glaze thickness.
- Cut the pot roast into large chunks and arrange on a platter. Drizzle with sauce and pass extra sauce around the table.