Seder Pot Roast | The Jewish Week | Food & Wine

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Seder Pot Roast

Seder Pot Roast

Seder Pot Roast (Photo by Miriam Pascal)

8 servings, freezer-friendly

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It’s traditional that on the night of the Seder we do not eat meat that has been roasted in the oven, so I developed this stovetop meat dish for my Pesach catering clients to serve instead. The recipe is also ideal for Yom Tov, if your oven is off and you want to cook something fresh.

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1 Tablespoon oil

1 (4-pound) California roast

2 Tablespoons potato starch

1 teaspoon kosher salt

1 large onion, quartered

2 large loose carrots, cut into chunks

1 Tablespoon fish-free imitation Worcestershire sauce

2 cloves garlic, minced

1 cup red wine

½ cup ketchup

¼ cup barbecue sauce

  1. Heat oil over high heat in a large pot or Dutch oven.
  2. Dredge the roast on all sides in potato starch. Sear in the hot oil for a minute or less per side, until meat starts to brown.
  3. In a small bowl toss together remaining ingredients; pour over meat. Bring to a boil, then lower to a simmer. Cover tightly; simmer for three hours, until the meat is tender.

Prepare ahead: Slice roast before freezing.

Year Round: Use flour in place of potato starch.

Cook’s note: French roast or brisket also works well in this recipe.

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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