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The month of Elul, which has already arrived, is a time for mental and spiritual preparation for the High Holidays. It is also when I start to prepare for next month’s many special meals.
This make-ahead recipe for a pot roast or brisket is a tangy and satisfying addition to any Rosh Hashanah or Shabbat dinner menu. This recipe offers directions for a traditional stovetop method, as well as for using a stovetop or electric pressure cooker or a multicooker. Rosh Hashanah begins at sundown on Monday, Sept. 22.
Balsamic Vinegar and Mustard Pot Roast or Brisket
Serves 8
- Meat Rub Mix (see below)
- 4-5 lb. boneless chuck roast or brisket
- 2 Tbs. oil, plus as needed
- 4 cups thinly sliced onions
- 2 Tbs. minced garlic
- ½ tsp. salt, plus as needed
- 2 cups sliced carrots, cut in ½-inch rounds
- ⅓ cup balsamic vinegar, plus as needed
- ⅔ cup water, plus as needed
- 1 Tbs. sugar, plus as needed
- 4 Tbs. tomato paste, divided
- 2 Tbs. prepared yellow mustard, divided
Meat Rub Mix
- 2 tsp. salt
- 2 tsp. ground black pepper
- 2 tsp. paprika
- 1 tsp. ground dried rosemary
- ½ tsp. garlic powder
- ½ tsp ground mustard
To prepare the Meat Rub Mix, combine all ingredients and set aside.
Cut beef into two large pieces if needed to fit in a large, wide pot or pressure cooker.
Massage beef with Meat Rub Mix. Reserve any extra mix. Rest meat for 1 hour (or up to 1 day in refrigerator). Bring to room temperature if cold.
Heat oil in pot or stovetop pressure cooker over medium high heat. (For electric pressure cooker or multicooker, use sauté setting on high.) Brown meat on all sides in uncovered pot or cooker. Remove to plate.
Add onions to uncovered pot or cooker. Sauté until beginning to soften, 5-10 minutes. (Electric pressure cooker time may vary.) Add garlic. Sauté until golden, 1-2 minutes. Drizzle in oil as needed.
Stir in extra Meat Rub Mix, salt and carrots. Sauté 1-2 minutes. Add balsamic vinegar and water. Bring to simmer, stir in sugar, 2 Tbs. tomato paste and 1 Tbs. mustard. Return to simmer. Pour in juices from meat plate. Add meat. (Stack one piece on top of the other if necessary.) Return to simmer.
If using a pot, cover it. Adjust heat to keep at simmer. Cook 3-4 hours. Add water if cooking liquid begins to dry up. Turn meat in sauce occasionally until fork glides through without resistance.
If using a stovetop or electric pressure cooker/multicooker, lock lid. For stovetop pressure cooker, once it reaches high pressure, cook meat for 60 minutes. (Cook for 70 minutes in electric cooker/multicooker.) Release pressure. Check for tenderness. If necessary, lock lid and return to high pressure. Once at high pressure, cook for 10 minutes. Check again. Repeat if necessary.
Remove meat to plate. Bring liquid to simmer over medium-high heat in uncovered pot or stovetop pressure cooker. Stir in remaining 2 Tbs. tomato paste and 1 Tbs. mustard. Return to simmer. Adjust heat to keep at simmer, stirring occasionally until it is thick and gravy-like. Stir in any liquid from meat plate. Taste. Add salt, sugar and/or vinegar as needed for a balanced sweet-sharp flavor. (Use sauté function of electric pressure cooker/multicooker.)
For best flavor and texture, make at least 1 day in advance and refrigerate meat unsliced, separate from sauce. Slice meat against grain when it is cold. Reheat sauce to a simmer. Warm the meat in simmering sauce.
You can refrigerate unsliced meat separately from sauce for up to 5 days or freeze for up to 3 months.