Herb-Infused Kosher Pot Roast Recipe

About this recipe

A hearty and flavorful kosher pot roast dinner, slow-cooked with tender vegetables and a rich, herb-infused gravy. Perfect for a comforting dinner solution.

Ingredients

• - Cawston Press Pressed Tomato Juice
• 100 G Jumbo Garlic 100g
• 1 Kg Carrots - 1kg
• 250G Shallot Onion - 250g
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50G Pepper Black Ground BWFO
• - Bragg Apple Cider Vinegar
• - Kikkoman Soy Sauce
• - Schwartz Oregano
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
2. 2. In a bowl, mix 1 1/2 cups of tomato juice, 1/4 cup of apple cider vinegar, 2 teaspoons of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of oregano, 1/4 teaspoon of black pepper, and 1 minced garlic clove.
3. 3. Place 6 peeled and chopped carrots and 6 peeled and halved shallots into a 6-quart crockpot.
4. 4. Sprinkle 1/4 cup of corn starch over the vegetables to help thicken the gravy.
5. 5. Pour the tomato juice mixture evenly over the vegetables in the crockpot.
6. 6. Cover the crockpot and cook on a low-heat setting for 10 to 12 hours, or on a high-heat setting for 5 to 6 hours, until the vegetables are tender.
7. 7. Once cooked, transfer the vegetables to a serving platter.
8. 8. Skim any fat from the surface of the gravy left in the crockpot.
9. 9. Serve the vegetables with the gravy on the side.