Name: Beet-Braised Pot Roast with Horseradish and Potato Knaidlach
Yield: Yield: 8 to 10 Servings
Cuisine: United States
Ingredients: 1 pound fresh beets; About ⅓ cup prepared white horseradish, drained; 2 Turkish bay leaves; A 3 to 4 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 make a very good dish too), trimmed of excess fat, wiped with a damp paper towel and patted dry; 2 to 4 tablespoons freshly grated horseradish, plus additional for garnish (see Cook’s Note); 1 very large onion, chopped (2 to 3 cups); 2 flavorful, tart-sweet apples (such as McIntosh, Northern Spy, or Cortland), peeled, cored, and cut into large dice; 4 or 5 large garlic cloves, peeled and crushed; About 1½ cups matzoh meal; 2 large eggs; 3 tablespoons olive oil; Salt and freshly ground black pepper; 4 cups beet borscht, preferably homemade, or good-quality bottled (if using bottled, strain out any pieces of cooked beet and discard or reserve for another use); Sour salt (available in Middle Eastern and European markets and specialty stores; optional); 6 large or 8 medium russet (baking) potatoes, (about 3 pounds) scrubbed but not peeled

Preparation info

Yield:
8 to 10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

When the Purim revelries had passed, cooks in the Ukraine and northern Poland turned their attention to the long process of preparing rosl. They placed beets in earthenware crocks, covered them with fresh cold water, and let them slowly ferment, skimming the froth and foam weekly. A month later, a tangy, vegetal beet essence perfumed the shtetls, and the clear scarlet rosl was at last ready to be braised with pot roast and served as the popular Passover main course, roslfleisch