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.

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