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I have such happiness in my heart when I make this roast! It’s a fool-proof recipe that is so delicious and comforting, while creating a carnival for your taste buds. Wonderful for Shabbat or Yom Tov, and for your in-laws in case they need a reminder of how lucky their son is… Just saying.
1 (3-lb./1.36-kg.) minute roast
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon granulated garlic
1 tablespoon onion soup mix
4 tablespoons sweet paprika
1/4 cup Tuscanini Extra-Virgin Olive Oil, plus more for sautéing and drizzling
1 cup Tuscanini Red Cooking Wine or other red wine, divided
2 onions, diced and sautéed until golden brown
1 (14-oz./400-g.) package white mushrooms, sliced and sautéed in a bit of olive oil
1 (5.2-oz./150-g.) bag roasted chestnuts (I use Gefen’s)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Wash roast and pat it dry. Place into a 9×13-inch (23×33-centimeter) baking pan.
Combine spices and olive oil and rub the mixture into the meat on both sides. Pour ½ cup red wine into the pan. Cover tightly with foil. Place in oven and cook for three hours.
Remove from oven and allow to cool. Remove roast from the gravy and store it in a ziplock bag overnight in the fridge. Transfer the gravy to a container and store overnight in the fridge.
Preheat oven to 265 degrees Fahrenheit (130 degrees Celsius).
Slice roast into 3/8-inch (one centimeter) slices — not too thin and not too thick. Place in a 9×13-inch (23×33-centimeter) baking pan. Top with sautéed mushrooms and onions, along with the chestnuts. (Make sure your meat slices are fanned out in the pan so they can really soak up the flavors.) Add a drizzle of olive oil over everything. Pour in the gravy from the roast and the remaining 1/2 cup wine. Cover tightly and place in oven for two hours.
Raise oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and cook for an additional hour to an hour and a half. When you poke the meat with a fork, it should be buttery soft.
Styling by Chana Rivky Klein Photography by Reuven Schwartz of Ruby Studios
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the absolute best recipie!!! delicious!
Is there any way to freese this?
Yes, you can freeze cooked roast without gravy. It’s important to store the roast beef properly to prevent freezer burn. To freeze cooked roast, allow it to cool completely before transferring it to an airtight container or a freezer bag.
Thanks! Can I freeze the sauteed onions & mushrooms?
Yes! The best way to freeze mushrooms and onions is to cook them first to preserve their flavor and texture- slice your mushrooms and onions into similar-sized portions so they cook and freeze evenly.
can you substitute white wine?
what is minute roast called in Israel?
I think it’s tzli katef #5