Kosher Pot Roast With Tomato Gravy Recipe

About this recipe

A hearty and flavorful kosher pot roast served with a rich tomato gravy over noodles, perfect for a satisfying dinner. This dish is ideal for those seeking a comforting and wholesome meal.

Ingredients

• 100 g Garlic - Single Clove
• 2.5 Kg Austin Whole Peeled Tomato
• 500 g Anmara Artisanal Pasta, Organic Fettuccine, Hard Durum Wheat
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 50 g On1Y Black Peppercorns With Grinder
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 16 g Orika Oregano
• 473 ml Bragg Apple Cider Vinegar
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your oven to 325°F (160°C).
2. 2. Heat 1/4 cup oil in a Dutch oven over medium heat. Brown the beef blade roast on all sides until golden, about 5 minutes per side.
3. 3. Add 1 clove of minced garlic, 1/2 teaspoon dried oregano, 1/2 cup apple cider vinegar, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/3 cup water to the pot. Cover and bake in the oven for 2 hours.
4. 4. After 2 hours, add 1 diced tomato to the pot. Cover and continue baking for 1 hour, or until the roast is tender.
5. 5. Remove the roast from the pot and place it on a hot plate. Discard the garlic from the pot.
6. 6. In a small bowl, mix 1/4 cup flour with 1/4 cup water until smooth. Stir this mixture into the tomato sauce in the pot. Cook over medium heat, stirring constantly, until the gravy thickens, about 5 minutes.
7. 7. Cook 300 g fettuccine according to package instructions. Drain and serve the noodles topped with the tomato gravy alongside slices of the pot roast.