Name: Coffee-Spiced Pot Roast with Kasha Kreplach and Toasted Garlic Challah Crumbs
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: 2 to 3 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 2 teaspoons smoked or fragrant sweet paprika; 1 tablespoon kosher salt; 1 tablespoon ground cumin, preferably freshly toasted and ground; 1 teaspoon cracked black peppercorns; 8 large garlic cloves, coarsely chopped; 2 tablespoons dark brown sugar; A 4- to 5-pound boneless chuck eye roast (I’ve found that this produces the most succulent pot roast, but if unavailable, chuck shoulder or other boneless chuck roast will yield a very fine dish too), trimmed of excess fat, wiped with a damp paper towel and patted dry; ½ teaspoon ground cinnamon; 2 cups chopped onion; 4 tablespoons olive oil; 2 cups scraped carrots, coarsely chopped; Kasha Kreplach with toasted Garlic Challah Crumbs; 1 cup strong brewed coffee; ⅓ cup cider vinegar

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Growing up in a large, traditional Jewish family, my father never cooked anything until he met my mother. He learned by watching her prepare latkes and lasagne, bistecca alla pizzaiola and brisket in the kitchen of their chartreuse and shocking pink apartment: grist for the endless dinner parties Mom’s cousins remember vividly today, though they took place more than sixty years ago.

Constitutionally incapable of following a written recipe, my parents expanded their culinary repertoi