Pot Roast - Twice Marinated for Full Flavor!<< Pot Roast (or 'Tangy Meat Roast') is a sensational beef or veal recipe from the cookbook A Taste of Tradition: Pesach -- Anything's Possible! Over 350 non-gebrochts, gluten-free & wheat-free recipes by Tamar Ansh. In addition to numerous 'exciting' Passover recipes, the cookbook contains superb salad recipes and dressing ideas for Pesach and all year long. Note: Follow the instructions carefully - the roast is prepared over two days. Ingredients:
Next-Day Marinade and Vegetables:
Squeeze the garlic cloves into a bowl using a garlic press. Add the olive oil, vinegar, parsley and oregano to the bowl, mixing it well with the garlic. Place the meat into a large glass or plastic container and pour the garlic mixture over it. Marinate the roast for 6 hours or overnight, basting periodically. Then place the meat in a pot that fits its size as closely as possible. Add the wine to the meat, put the pot over a medium low flame and simmer it for 3 hours. Cool and refrigerate the pot overnight. The next day, remove the meat from the pot and discard the juices. Slice the roast and lay it flat into a 9x13-inch (or a bit larger) baking pan. Mix the ingredients for the 'Next-Day Marinade' and pour it over the meat slices. Arrange the celery, carrots, and onions over the meat and cover the roast well with foil or a tight lid. Bake at 350°F/180°C for another 2 hours, basting the roast once an hour or so to prevent it from drying out. Serves: 8-10 Please send your favorite pot roast recipes, holiday recipes and other meal ideas via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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