It used to be a tradition in many families to cook either chicken or pot roast every Sunday. It was just as regular to have either of these items on the Sunday menu as it was attending church services. In fact, it was considered a treat to have a hot Sunday lunch after church services, especially here in the southeast where I reside.
Sometimes, we feel our palates need something new and different done to the foods we're familiar with. Why not try that with the next pot roast you prepare? The recipe I'm passing along is for "Pot Roast Israeli Style". This is pot roast that is simmered with a sweet and sour sauce that goes well the meat. Serve this along with noodles and you'll have a special roast that's unique and flavorful!
The recipe calls first for browning the meat on all sides, so you'll need a Dutch oven or a deep, heavy kettle. Onions go in to be sauteed next, along with water, vinegar, brown sugar, salt, ground ginger and Tabasco sauce. The meat goes back into the pot and is simmered for 3 to 3-1/2 hours. The meat is turned every hour to guarantee even cooking. Once the meat is ready, the roast comes from the pot and you thicken the cooking broth to make a gravy.
This meat is surprisingly good and the flavor is very complementary with the sauce. You could make this in the slow-cooker, also. Brown the meat as directed in the recipe then prepare the sauce. Place the meat in the slow cooker and pour the sauce over it. Cook on low heat for 8-10 hours. Remove the meat and thicken the gravy as directed. You could make the gravy in the cooker or transfer the sauce to a saucepan and prepare it that way. It's a good and tasty roast and is definitely different!
Since I've mentioned the slow cooker, now that cooler weather is here, you may want to get it out and use it over these upcoming colder months. I shared a slow cooker recipe not long ago called "Smothered Steak" that's a good and easy main dish for the slow cooker. To get this recipe, follow this link:
For a new a different way to prepare a Sunday roast, follow this very recipe to give you something new and interesting!
POT ROAST ISRAELI STYLE
- 2 tablespoons vegetable oil
- 4-1/2-5 lb. boned rolled shoulder roast
- 4 cups chopped onion
- 2-1/4 cups water
- 1 cup cider vinegar
- 1/2 cup packed light brown sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Tabasco sauce
- 2 tablespoons cornstarch
- Hot, cooked wide noodles
Heat oil in a heavy kettle or Dutch oven. Brown the meat on all sides. Remove meat from kettle and set aside. Drain all but 2 tablespoons of the fat. Add onion and cook for 5 minutes, stirring often. Add 2 cups of the water, vinegar, brown sugar, salt, ginger and Tabasco. Return meat to the kettle. Cover and bring to a boil. Reduce heat and simmer for 3 to 3-1/2 hours or until meat thermometer registers 170 degrees. Turn meat every hour. Remove meat to a serving platter and keep warm.
Blend cornstarch and remaining 1/4 cup water. Bring sauce in the kettle to boiling and stir in the cornstarch mixture. Cook, stirring constantly, until gravy boil and thickens. Arrange meat on a platter with noodles and serve with gravy. Yield: 8-10 servings.