• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Brisket is the centerpiece of many holiday tables, but pot roast, cooked to succulent tenderness in a full-bodied braising liquid brightened with the tang of wine and tomato and enriched with a heady trio of cinnamon, bay leaf, and thyme is just as special without sacrificing tradition.

• 1/4 cup matzoh cake meal
• 4 tablespoons vegetable or olive oil, divided
• 1 (4 1/2-to 5-pound) beef chuck roast, tied
• 1 large onion (about 1 pound), coarsely chopped (2 cups)
• 2 large carrots (about 1/2 pound), coarsely chopped
• 2 medium parsnips (about 1/2 pound), coarsely chopped
• 2 cups full-bodied red wine
• 4 cups chicken broth
• 1 (28-ounce) can diced tomatoes in juice
• 5 full sprigs fresh thyme
• 2 bay leaves
• 1 (3-inch long) cinnamon stick
• Fresh horseradish root, peeled and finely grated for serving (optional)
• a 6- to 7-quart-wide heavy pot with lid

Click Here For Step-By-Step Instructions