Active Time

　　30 minutes

　　Total Time

　　3 3/4 hours

　　Brisket is the centerpiece of many holiday tables, but pot roast, cooked to succulent tenderness in a full-bodied braising liquid brightened with the tang of wine and tomato and enriched with a heady trio of cinnamon, bay leaf, and thyme is just as special without sacrificing tradition.

　　

Ingredients

Makes 8 servings

　　1/4 cup matzoh cake meal

　　4 tablespoons vegetable or olive oil, divided

　　1 (4 1/2-to 5-pound) beef chuck roast, tied

　　1 large onion (about 1 pound), coarsely chopped (2 cups)

　　2 large carrots (about 1/2 pound), coarsely chopped

　　2 medium parsnips (about 1/2 pound), coarsely chopped

　　2 cups full-bodied red wine

　　4 cups chicken broth

　　1 (28-ounce) can diced tomatoes in juice

　　5 full sprigs fresh thyme

　　2 bay leaves

　　1 (3-inch long) cinnamon stick

　　Fresh horseradish root, peeled and finely grated for serving (optional)

　　

Special Equipment

a 6- to 7-quart-wide heavy pot with lid

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).

　　

Step 3

Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.

　　

Step 4

Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.

　　

Step 5

Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.

　　

Step 6

Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.

　　

Step 7

Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.

　　

Step 8

Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.

　　Cooks' Notes:

　　•Pot roast can be made up to 2 days ahead. Keep meat unsliced in sauce. Slice meat while cold (it will cut much easier into neater slices), and then reheat in sauce.