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Perfect Kosher Beef Pot Roast With Vegetables
This tender kosher beef pot roast braises slowly with vegetables in wine and herbs, creating the perfect comfort food for Shabbat dinners and family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Roast
  • 4 pounds chuck roast trimmed of excess fat
  • 2 tablespoons vegetable oil for searing
  • 1 large onion cut into wedges
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine kosher
  • 3 cups beef broth kosher, low sodium
  • 2 bay leaves
  • 3 sprigs fresh thyme or 1 tsp dried
  • 2 sprigs fresh rosemary or 1/2 tsp dried
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
For the Vegetables
  • 2 pounds Yukon Gold potatoes cut into 2-inch pieces
  • 1 pound carrots cut into 2-inch pieces
  • 1 pound parsnips cut into 2-inch pieces
  • 8 ounces mushrooms quartered
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Prepare and Sear the Roast
  1. Preheat oven to 325°F. Pat the chuck roast completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
  2. Heat vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. When oil shimmers, carefully add the roast and sear for 4-5 minutes per side until deeply browned all over. Transfer roast to a plate.
  3. Reduce heat to medium and add onion wedges to the same pot. Cook for 5 minutes, stirring occasionally, until softened and lightly browned. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let wine simmer for 2-3 minutes to reduce slightly.
Braise the Roast
  1. Return the seared roast to the pot and add beef broth, bay leaves, thyme, and rosemary. The liquid should come about halfway up the sides of the roast. If needed, add more broth or water.
  2. Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly with a lid and transfer to the preheated oven.
  3. Cook for 2 hours, checking once to make sure the liquid maintains a gentle simmer. Adjust oven temperature if bubbling too vigorously.
Add Vegetables and Finish
  1. After 2 hours, carefully remove the pot from the oven. Add potatoes, carrots, parsnips, and mushrooms around the roast, nestling them into the braising liquid.
  2. Cover and return to oven for another 45-60 minutes, until the roast shreds easily with a fork and vegetables are tender when pierced with a knife.
  3. Remove bay leaves and herb sprigs. Let rest for 10 minutes before slicing or shredding the meat. Taste the braising liquid and adjust seasoning with salt and pepper if needed.
  4. Serve the pot roast with vegetables and plenty of the braising liquid spooned over the top. Garnish with fresh chopped parsley.

Notes

For best results, let the pot roast cool completely and refrigerate overnight. The next day, remove any solidified fat from the surface and reheat gently. The flavors will be even better. Leftover pot roast keeps in the refrigerator for 3-4 days and freezes well for up to 3 months. If your roast is thicker than 3 inches, add an extra 30 minutes to the initial braising time.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 52g 104%
*Percent Daily Values are based on a 2,000 calorie diet.