Mushroom-Garlic Roast

Faigy Murray Faigy Murray
4.0 (2 reviews)

The incredible flavors of this roast make it the perfect Yom Tov meat.

3h 30m 6
Easy Gluten Free Paleo Low Carb No Refined Sugar Meat

Directions

Prepare the Mushroom-Garlic Roast

  1. In a bowl, toss mushrooms and garlic with oil. Set aside.

  2. Place meat in a 9×13-inch pan. Sprinkle salt and pepper on meat. Add wine, then pour the mushroom mixture over the meat.

  3. Cover tightly and bake at 350 degrees Fahrenheit for three hours or 200 degrees Fahrenheit overnight.

  4. Allow to cool completely before slicing.

About the Voice of Lakewood

Notes:

Any roast can work. I tested this recipe with chuck eye and brisket, and both were delicious. If using chuck eye, keep the net on.

Description:

www.thevoiceoflakewood.com
(732) 901-5746

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2 Comments

Fayge •

Cooked a chuck eye overnight. Came out super soft, but all the garlic made it pretty bitter.

tzippy gewirtz •

If this recipe is made with Brisket, how long would it cook for? And once it's cooked, does it get sliced or does it/ can it become pulled beef?
sounds delicious and would love to try it
looking forward to your response
thank you

Raquel Malul Kosher.com Team •
Reply to tzippy gewirtz

I would cook it for a similar amount of time or until it starts to fall apart. You can definitley make it pulled beed instead of slicing it.