Tzimmes Roast

Tzimmes, or tsimmes, is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables. I absolutely love the flavors of Tzimmes, and I thought it would pair beautifully with a chuck roast (spoiler alert—it does!).

This chuck roast simmers all day in the crockpot on low and gets nice and tender and full of flavor from all of the root vegetables and spices. This is an amazing recipe if you are trying to mix up your Tzimmes or roast methods—give it a try and let me know what you think!

Serves: 6

Prep Time: 20 min | Cook Time: 6 hours

Ingredients:

• 2 lb chuck roast

• 2 cups of peeled and diced sweet potatoes (from about 2 medium sweet potatoes)

• 1 1/2 cups peeled and sliced carrots (from about 1 lb of carrots)

• 1 1/2 cups peeled and diced parsnips (from about 1 large parsnip)

• 1 small leek washed well and diced finely

• 1 cup pitted Medjool dates, diced

• 1 tsp minced ginger

• 1 lemon, zested

• 2 tsp kosher salt

• 1 tsp freshly cracked black pepper

• 1/2 tsp cumin

• 1 1/2 tsp coriander

• 1 cinnamon stick

• 1 large pinch of Aleppo pepper (or cayenne)

• 3/4 cup orange juice

• 1/2 cup chopped cilantro

• Challah for serving

Method:

1. Add sweet potatoes, carrots, parsnips, leeks, and dates to a large crockpot. Toss with the ginger, lemon zest, 1 tsp of salt, cumin, coriander, Aleppo pepper, and the cinnamon stick.

2. Season each side of the roast with 1/2 tsp salt and 1/2 tsp pepper. Rub the seasoning into the roast and into all of the crevices.

3. Place the roast on top of the veggies and toss everything together so that the roast gets some of the seasoning blend and is partially covered by some of the veggies.

4. Pour the orange juice on top of everything, cover, and cook on low for 6-8 hours or until the roast is tender and cooked through. You can cook on high for 4 hours, but I highly recommend cooking on low so that the roast comes out tender and juicy.

5. Once it is finished, sprinkle the chopped cilantro over top and serve with fresh challah and a green salad. Enjoy!