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Searching for the perfect meat recipe for a Shabbos or Yom Tov seuda? Look no further! Simply marinate, brown, and set the crock pot! The meat comes out buttery soft and delicious, with a sauce that is bursting with flavor. This recipe is sure to become a favorite!
3 tablespoons chopped garlic or 4 cubes Gefen Frozen Garlic (about 4 large cloves)
1/4 cup light brown sugar
1/4 cup Bartenura Olive Oil, plus extra for browning the roast
1/2 cup Bartenura Balsamic Vinegar
2 tablespoons Gefen Tomato Paste
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3-5 pound chuck roast, fat trimmed
2 large Spanish onions, chopped
6 cloves garlic, chopped, plus 1 whole head, roasted
1 cup dark beer such as Guinness
2 cups chicken stock
1 cup crumbled gingersnaps (about 15 small cookies; store-bought is fine)
1/4 cup Gefen Tomato Paste
Marinate the Roast. In a bowl large enough to hold the roast, stir together the chopped garlic, brown sugar, olive oil, vinegar, tomato paste, and 1 tablespoon each of salt and pepper. Add the roast and turn it to coat on all sides. Cover the bowl and marinate for at least three hours, or overnight in the refrigerator.
Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Remove the roast from the marinade and pat dry. Discard the marinade. Lightly season the roast with salt and pepper. Brown the meat on all sides, about seven minutes per side. Set aside the roast but do not clean the pan.
Preheat a six and half quart slow cooker to High.
Make the Sauce. Add the onions to the sauté pan and cook until brown, 3-5 minutes. Add all the garlic and cook for 2-3 minutes more, until the garlic is very fragrant and has softened slightly; do not let the garlic brown. Add the beer. Scrape up the browned bits with a wooden spoon or spatula. Transfer the mixture to the slow cooker.
Place the roast and any collected juices in the slow cooker insert. Add the stock, gingersnaps, and tomato paste. Stir together. Cook the roast on high for 7-8 hours, until it can be pierced easily with a fork.
Remove the roast from the cooker and keep warm. Strain the sauce before serving. Cut the roast into large chunks and serve hot with your choice of accompaniment. Pass the sauce.
Photography by Tamara Friedman
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Delicious! Everyone loved it! I skipped the browning part and put it right in the crockpot, came out perfect. I also eliminated the ginger snaps.