Even if you haven’t yet koshered your kitchen, you can still begin prepping for Pesach using your slow cooker. Let’s start with this roast!
Cooking for a holiday, even in large quantities, does not need to be super time-consuming.
How do you start if you don’t have a Pesach kitchen or haven’t yet koshered your kitchen?
Cooking in 2-3 slow cookers, on a table near the laundry machines, you can produce multiple soups, meats, chickens, and even meatballs, matzah balls, potato kugel, applesauce, chocolate nut candies and sorbet. Using a slow cooker is especially useful through Chol Hamoed when you’re out all day, so you can have delicious, zero maintenance, warm food waiting for you and your family upon arriving home.
While most of my recipes appear in my book, Pesach While You Sleep, I’m sharing a new recipe today exclusively on Between Carpools!
Even if you have to squish the meat into your slow cooker like packing an overful suitcase, it will come out delicious and tender!
Simple Roast
Ingredients
- 5 lb roast, really any kind
- 3 sautéed onions* (see note below)
- 4 carrots, peeled and chunked
- 4 potatoes, peeled and chunked
- ¾ tsp oregano
- 3 pinches paprika
- ½ tsp onion powder
- ½ – ¾ cup red wine
- ¼ cup orange juice
Instructions
- Line slow cooker with slow cooker liner or parchment paper, if desired.
- Add vegetables and meat to slow cooker. Season meat with spices, and pour red wine and orange juice over everything.
- Cook overnight on low for about 10 hours.
- Let cool for 1-2 hours before freezing with the liquid. While you can, you don’t have to slice before freezing as it will be moist and easy to cut when reheating.
Notes
Matzah Balls (Gebrokts)
Ingredients
- 4 eggs
- ¼ cup oil
- ¼ cup ice water
- 1 cup matzah meal
- 1 tsp salt
- ½ tsp black pepper
- 8 cups water
Instructions
- Combine water and salt in the slow cooker. Leave on high for 1 hour.
- Meanwhile, in a separate bowl, combine remaining ingredients. Form into balls and rest in fridge for 20 minutes.
- Add matzah balls to slow cooker. Cook for approximately 3 hours on low. Allow to cool, then freeze on a cookie sheet lined with parchment paper, for about an hour. (This helps the matzah balls not stick to each other when frozen together.) You can then transfer matzah balls to small loaf pans, containers, or Ziploc bags to freeze in portions.
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