A hassle-free one pot recipe for Shabbat meat featuring onions, carrots, potatoes, and beef, seasoned with oregano and paprika, and cooked in chicken broth until tender.
1: Preheat oven to 300 F.
2: In an enamelled cast iron braiser, combine onion, carrots, potatoes, oregano, garlic powder, paprika, salt, and oil. Mix until your vegetables are coated in the spices.
3: In a separate bowl, coat meat cubes in flour. Add them to the vegetables. Pour broth and add bay leaves.
4: Cover pot and bake for 2-2.5 hours. Check that the meat is fork tender.
