California Pot Roast

By Naomi Nachman


4 pound California roast (French roast or brick roast can also be used)

2 Tbsp potato starch

1 tsp salt

1 Tbsp vegetable oil

1 large onion quartered

2 large carrots

1 Tbsp Worcestershire sauce
(a parve Pesach version that can be used with meat)

2 cloves garlic

2 Tbsp sugar

1 cup red wine

½ cup ketchup

¼ BBQ sauce
Dredge the roast in potato starch and sprinkle with salt.

Heat a pan with the vegetable oil (the pan shoud be big enough to hold the roast with a snug fit) and sear the roast on all sides.

Add the remaining ingredients, cover and simmer on low for 3 hours. The meat will be very tender. Cool and slice.

Serve warm with sauce and vegetable.