sweet and sour pot roast
PREP 15 mins. COOK 2 hrs. TOTAL 2 hrs. 15 mins. SERVES 8
lb. chuck roast
salt, to taste
pepper, to taste
tbsp. olive oil, divided
1 large onion, diced
2
3
cloves garlic, minced
1/3 cup dates, chopped
1 tsp. ground ginger
1
3
cup dry white wine, or
GYREPAIR
MEDJOOL DATES
MADD
1/4
1
Beve
2
1
1. Preheat oven to 350°F.
2.
Pat meat dry with a paper towel and season with salt
and pepper, set aside.
3.
Heat large Dutch oven over medium high heat. Once hot,
add 1 tablespoon olive oil. Once oil begins to shimmer,
carefully place chuck roast in the pot, searing on all sides.
Once fully seared, remove from pot and set aside.
4. Turn heat down to medium low. Add remaining
tablespoon of oil, once hot, add onion, garlic, dates
and ginger. Sauté for about 10 minutes, until onions
are translucent.
5. Add wine (or water and lemon juice mixture) to the pot,
stir to remove any bits stuck to the bottom of the pot and
allow to simmer for 1-2 minutes. Add brown sugar, stock,
tomatoes and vinegar. Turn the heat up to high. Bring to
a boil, add the seared chuck roast into the liquid. Cover
with lid and place in oven.
6.
Roast for 1 ½ hours. Add carrots and potatoes, place
back in the oven covered for additional 30 minutes.
7. Allow to cool slightly before serving.
1 cup water with juice
of 1 lemon
cup brown sugar
cup beef stock
cup crushed tomatoes
cup apple cider vinegar
cups baby carrots
(24 oz.) bag small
potatoes
medjool dates
No. 984910
everyday selection
6.69
Peak
HARVEST
by LIDLⓇ
peak quality
Our Peak Harvest potatoes are
grown with care and make a great
addition to your Seder.
view
recipe
here
view
recipe
here
sliced Brussels sprout salad
PREP 10 mins. COOK 10 mins. TOTAL 20 mins. SERVES 6 vegetarian
2 tbsp. pine nuts
1 tbsp. olive oil
1
1
1.
lb. Brussels sprouts,
thinly sliced
lemon, juiced
1
1
10 minutes
of prep!
2
tbsp. Dijon mustard
tsp. salt
tbsp. honey
tbsp. pomegranate arils
Heat a large dry pan to medium heat. Add pine nuts, toast
for about 3 minutes, swirling the pan occasionally until
nuts are fragrant and beginning to brown. Remove from
pan and set aside.
2. Place pan back on heat, add oil. Once oil begins to
shimmer, add Brussels sprouts. Sauté until slightly wilted,
about 3-4 minutes, stirring occasionally.
3. Mix in lemon juice, mustard, salt and honey. Top with
pomegranate arils. Salad can be served warm or chilled.
the
SPRING 2023 dish | 33
by
