#Tzimmes: Join Me in Feeding the Needy


Hi, this is Chanie Apfelbaum from busyinbrooklyn.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt Masbia will include a collection of 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts! 






Tzimmes Roast




  • 2 pounds mock tender (see note)
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 2 large carrots, approx 1 pound, peeled and sliced
  • 1large or 2 small sweet potatoes, approx 1 pound, peeled and diced
  • 1 cup canned pineapple tidbits (reserve juice)
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • heaping ¼ cup honey
  • ¼ cup pitted dried prunes, optional


Heat a dutch oven or oven-safe pot and add olive oil. Season the roast with salt and pepper and sear on all sides.

Place carrots, sweet potatoes, prunes (if using), pineapple tidbits and all the juice from the can (it should equal about a cup, if it’s less, add water to equal a cup) around the roast. Sprinkle the vegetables with cinnamon and nutmeg and drizzle with honey. Season, to taste, with salt. Cover the pot and bring to a gentle simmer. Remove from the fire and bake at 350 degrees for 1 hour. Flip the roast, stir the carrots, and bake for an additional hour.

Remove the roast from the pot and let it rest for 10 minutes. Slice and place on a platter. Place the tzimmes around the roast and drizzle remaining sauce over the meat.

Note: The mock tender is a large kolichel cut from the shoulder. If your butcher does not carry it, use a shoulder roast instead.

Variation: use 1 cup orange juice instead of pineapple juice.


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