YIGN Recipes

Mom's Pot Roast / Brisket
Michele Schatz - September 23, 2009

All cooking for this is done on the cooktop

One pot roast or brisket preferably tied with rope

Make holes in the meat with a knife and put some garlic in it (3-4 pieces)

Rub flour (or cake meal on Pesach) over the meat.

Brown the meat on all sides in a large pot or Dutch oven in 1/4 of oil.-medium flame

Add 1 cup of red wine to the pot

Add 2 (8 oz) cans of tomato sauce (I use Rokeach)

Add 1 bay leaf (discard after)

Slice one onion, 4 carrots and 2 stalks of celery if you wish and add to pot.

Do not add water unless it is drying up

Simmer for 2 hours (keep turning it with a fork) and every now and then pour some sauce from the bottom of pot on top of meat.

Keep the lid on the pot while simmering.

Place a fork into the meat and see if it is soft, then it is done and ready.

Allow to cool for 1/2 hour and then slice the meat.

Enjoy. Shana Tova and Happy cooking :)!