Friday Night Pot Roast (meat)

When [the pastor] loses his sense of servanthood, at that same time he loses his spiritual power and usefulness. When he exalts himself and begins to work in his own human power and according to his own plans, he competes with God and forfeits his spiritual power. To lose dependence is to lose everything, because everything that is of any value in our lives, including power for effective service, comes only from the Lord. Among the greatest dangers to the ministry, and to all faithful Christian living, are things that in the world’s eyes are of supreme value - personal ambition, prestige, recognition, honor, reputation, and success.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Main dish, Meats, Passover	8	Servings

INGREDIENTS

4	lb	Top or bottom rnd. 2" thick
1		Onion, coarse chop
2		Carrots, coarse chop
1		Bell pepper, seededchopped
6		Garlic, coarse chop
6		Sprigs parsley & dill, 1 bay
		Leaf and 1/2 ts. thyme put
		Into spice bag.
6		Whole cloves
1/2	t	Ea. allspice & curry pwdr.
3/4	c	Apple juice
1	c	Water
1	c	Kosher dry red wine
1 1/2	T	Plain or seasoned olive oil
1	c	Tomato puree, unsalted
1/4	t	Salt
		Watercress for garnish

INSTRUCTIONS

Put meat into lge. narrow pot or bowl that will just hold it, leaving
room for liquid (cut meat in 1/2 to fit if necessary). In med.
saucepan combine onion, carrots, pepper, garlic, shallots, spice bag,
cloves, spices, apple juice and water.  Bring to boil.  Reduce heat  to
simmering & cook for 3 min.  Stir in wine. Pour over meat. Cover  and
refrigerate overnight.  Preheat oven to 300 F.  Drain meat, pushing off
vegs. Remove and  reserve spice bag.  Strain marinade into bowl,
reserving solids. Heat  oil in hvy. Dutch oven over med-hi heat. Brn.
meat all over; add  drained vegs. Stir & cook with meat until they
begin to soften.  Add reserved marinade, spice bag and tomato puree,
turning meat and  spooning several times with sauce. Cover and cook
over moderate heat  for 5 min.  Position oven rack to lower third of
oven.  Bake 1 hr. Turn meat and  baste. Repeat turning and basting 3
more times until meat is tender  (3 1/2 to 4 hrs.). Remove pot from
oven and let stand 30 min. Discard  spice bag.  Transfer meat to bowl
with cover.  Place pot over med. high heat and  bring sauce to boil.
Cook, uncovered, until reduced by 1/4. Let  cool; then pour into
another container with tight lid. Refrigerate  meat and sauce until
well chilled.  Cut away any congealed fat from sauce.  Pour sauce into
wide  heavy-bottom saucepan.  Heat until bubbling. Sprinkle with salt.
Cut  meat against grain into 1/4" slices. Immerse in sauce and heat
through. Arrange meat on warmed serving platter in a neat pattern.
Spoon with some of gravy; serve remainder in gravy boat. Garnish
platter with watercress. Frances Prince's New Jewish Cuisine  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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