Easy Friday Night Pot Roast | The Jewish Week | Food & Wine

Easy Friday Night Pot Roast

Easy Friday Night Pot Roast

Easy pot roast recipe. Credit: Flickr CC/Emily Carlin

1 pot roast

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3 lb chuck pot roast

2 large white onions

2 cloves of garlic

1 TBSP kosher salt

1 TBSP sweet paprika with oil (Pereg brand is good)

1/2 tsp freshly ground black pepper

2 TBSP olive oil

1/2 cup red wine

1/2 cup chicken stock


Preheat oven to 350 degrees.

Heat olive oil in a large skillet, slice onions and sauté till softened and turning slightly brown.

Meanwhile combine paprika, salt, pepper and crushed garlic in a bowl. Pat the roast dry with paper towels. Coat the roast with the spice mixture. Massage into the roast and let stand while the onions are cooking.

Remove onions from pan put in a roasting dish. Add a little more olive oil to the pan and sear the roast on each side until completely browned.

Place the roast on top of the onions in the roasting dish. Pour over the wine and chicken stock. Cook for 2 hours covered. Let rest and cool slightly before slicing. Enjoy! 

This recipe was provided by KosherMoms.Com in conjunction with Pereg Natural Foods

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