Classic with a twist: beef and mushroom pot roast

Ingredients (serves 4):

• 1.5 kg (about 3.3 lb) beef shoulder or brisket, cleaned and patted dry
• 1/4 teaspoon coarsely ground black pepper
• 1 teaspoon thyme
• Olive oil
• 2 large onions, roughly chopped
• 6 garlic cloves, peeled
• 2 large sweet potatoes, peeled
• 3 containers fresh mushrooms, cleaned of any grit
• 10 allspice berries
• 1 teaspoon baharat spice blend
• 1 tablespoon salt
• Chopped dill, for serving

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Beef and mushroom pot roast

(Photo: Yelena Weinberg)

Instructions:

1. Preheat the oven to its highest temperature on the grill (broil) setting. Line a baking tray with parchment paper.
2. Cut the beef into 3 cm (about 1¼-inch) cubes and place on the tray. Sprinkle with black pepper and thyme, drizzle with olive oil, and toss so the meat is evenly coated. Arrange in a single layer and roast on the top rack of the oven for about 15 minutes.
3. Heat olive oil in a large, wide pot that can hold the roast. Sauté the onions and garlic for about 10 minutes, until softened and fragrant.
4. Add the beef to the pot, without the liquids released during roasting. Stir, then add boiling water until it rises a few centimeters above the meat. Cook uncovered over high heat for about 1 hour.
5. Roughly chop the sweet potatoes and mushrooms. Add them to the pot along with the allspice, baharat and salt. Stir well, then add boiling water to cover. Cook uncovered over high heat for another hour. During the long cooking, the sweet potatoes will break down, creating a thick, rich sauce.
6. To serve, sprinkle the pot roast with chopped dill.

• More recipes by Yelena Weinberg can be found on her blog Simply Gourmet.