On Rosh Hashanah, symbolism and sweetness take center stage. As the annual Jewish calendar draws to a close, it’s time to toast to a sweet New Year with your favorite kosher wine and some honey-dipped apples in the hope of future joy and blessings. While apples and honey are perhaps the best known of Rosh Hashanah’s symbolic sweet treats, food blogger Melinda Strauss draws attention to another important, fruitful symbol of the holiday in her recently published cookbook, Eat Jewish (2025, Rock Point).
For an ideal centerpiece for the table during the High Holy Days, the book’s recipe for pomegranate-braised pot roast yields an impressive dish, yet one straightforward enough for the home cook. “I like to think of this as my Rosh Hashanah pot roast, because during the Jewish New Year we eat symbolic foods, each with a special meaning—and many of them are in this recipe, including pomegranate seeds and leeks,” Strauss writes in the introduction to the recipe.
“Pomegranates are said to contain 613 seeds, symbolizing the 613 commandments in the Torah,” Strauss explains in the book. “These seeds represent the many good deeds we hope to accomplish in the coming year.”
The fruit is used a second way, as well. “For this roast, I have a mixture of pomegranate juice and broth to add for the liquid that will braise the meat,” she explained to Wine Spectator. “That’s what is going to add a beautiful sweetness to the finished dish and really make this perfect for Rosh Hashanah and our sweet new year.”
But this roast isn’t meant only for the holidays. “It’s just such a good fall recipe in general,” opines Strauss. “It has such beautiful flavors that are just what you want as the winter months are coming. With any roast like that, when it is a slow braise for hours, it just warms you from the inside out.”
Writing Eat Jewish was a community effort, explains Strauss, who called on her parents, siblings, grandparents and 18 cousins for family inspiration. She also turned to recipe testers from all over the world, demonstrating the true power of crowd-sourcing expertise.
“One of the really important and invaluable steps, and probably one of my favorite parts of the editing process, was seeing how different people around the world make my food,” Strauss says. “I really tried to choose recipes that I grew up with, from my childhood and my heritage, as well those that inspire me, from foods that I really love to eat.”
For Strauss, Eat Jewish isn’t just the title of her book, but a directive, regardless of heritage. “I believe food is meant to be shared,” she declares. “This book is called Eat Jewish, but while it’s Jewish food, it’s not just meant for Jewish people. It's really meant for anybody who wants to learn about our food, read our stories and get some delicious dishes. It’s meant for everyone.”
Whether you’re making the pomegranate-braised pot roast for Rosh Hashanah or another recipe from Eat Jewish for Yom Kippur or Sukkot (or one of the many kosher recipes featured on our site), a kosher wine makes for the ideal accompaniment.
Wine Spectator senior editor Kristen Bieler recently tasted and reviewed a batch of kosher wines from Israel just in time for the holiday season. We selected four hearty, well-rated reds from different grape varieties—one Cabernet Sauvignon, one Merlot and two Syrah/Carignan blends—tied together by common threads of juicy, dark fruit; savory spice and herb notes, and an underlying graphite-like minerality. Any of these would make a crowd-pleasing pairing for the succulent roast recipe below.
Pomegranate-Braised Pot Roast
Text and images excerpted with permission from Eat Jewish by Melinda Strauss, published by Rock Point © 2025
Ingredients for the Roast
- 4 pounds (1.8 kilograms) chuck roast
- 3 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 4 tablespoons extra-virgin olive oil, divided
- 2 leeks, white and light green parts sliced into thin rounds
- 1 cup thinly sliced mushrooms
- 2 cloves garlic, minced
- 1 cup (240 milliliters) beef stock
- 1 cup (240 milliliters) pure pomegranate juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Onion Soup Mix (see below)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried ground thyme
- Pomegranate seeds, for garnishing
- Fresh thyme, for garnishing
Ingredients for the Onion Soup Mix
Makes 1 cup (160 grams)
- 1 cup (55 grams) dried onion flakes
- 2 tablespoons onion powder
- 2 teaspoons kosher salt
- 2 teaspoons parsley flakes
- 2 teaspoons garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
Preparation
1. Pat the roast dry with paper towels and season with 2 teaspoons of the salt and 1 teaspoon of the pepper.
2. In an 8-ounce (240-milliliter) glass jar with a lid, make the onion soup mix by adding the onion flakes, onion powder, salt, parsley flakes, garlic powder, paprika and pepper. Seal with the lid and shake to combine.
3. In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of the oil over medium-high heat until it shimmers, about 2 minutes. Add the meat and sear it all over, about 5 minutes per side. Transfer to a large plate.
4. Reduce the heat to medium. Add the remaining 2 tablespoons oil, the leeks and mushrooms; cook, stirring occasionally, until beginning to caramelize, 4 to 5 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds. Add the stock and pomegranate juice; stir until the browned bits loosen from the bottom of the pot. Stir in the honey, mustard, onion soup mix, paprika, garlic powder, dried thyme, the remaining 1 teaspoon salt and the remaining teaspoon pepper.
6. Return the meat to the pot and bring to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer until the meat is tender and the sauce has reduced by half, 2 to 3 hours.
7. Transfer the meat to a cutting board and let rest for 15 minutes. Cut into 1/4 inch-thick (6 millimeter) slices. Serve warm on a platter topped with the sauce, pomegranate seeds and fresh thyme. Makes 8 to 10 servings
Note: The pot roast can be stored in the refrigerator in an airtight container for 4 to 5 days and in the freezer for up to 6 months.
4 Kosher Israeli Reds for Rosh Hashanah
Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search here.
GOLAN HEIGHTS WINERY
Cabernet Sauvignon Galilee Yarden 2021
Score: 91 | $45
WS Review: A juicy, stylish red, with plum, mocha and graphite well-melded on a rich, harmonious palate. Singed herb and sandalwood smoke notes chime in, with a hint of chewiness at the end. Fresh, minerally and focused. 1,624 cases imported.—K.B.
JEZREEL
Score: 90 | $32
WS Review: A silky, streamlined red, offering a gush of plum and spiced cherry leather flecked with singed spice and salty smoked bacon notes. Graphite minerality builds, with pretty floral tones adding lift. Sandalwood smoke glides through the fresh finish. Shiraz and Carignan. 500 cases imported.—K.B.
RAZI'EL
Score: 90 | $65
WS Review: Blackberry ganache is underscored by woodsy herbs and black pepper in this juicy, supple red. Maintains good fruit purity and spiciness from start to finish, with a subtle touch of vanilla on the structured, dry finish. Syrah, Carignan and Mourvèdre. 240 cases imported.—K.B.
GOLAN HEIGHTS WINERY
Score: 88 | $18
WS Review: A supple red that reveals dark plum flecked with anise and a refreshing herbal lift. Anchored by graphite, this stays plush in feel through the snappy finish. 306 cases imported.—K.B.
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