Please enter the email you’re using for this account.
The slow treatment of this meat makes it incredibly soft and tender. If the fork does not go through the meat easily, leave it in, tightly covered, till fork tender.
2- to 3-pound (1- to 1- and- 1/2-kilogram) chuck roast
1 tablespoon Pereg Paprika
1 tablespoon kosher salt
1/2 teaspoon pepper
1 teaspoon Gefen Garlic Powder
3 tablespoons cooking wine such as Alfasi Cabernet Sauvignon
3 tablespoons Glicks Soy Sauce
3 tablespoons honey
1 tablespoon Gefen BBQ Sauce (or try Rorie’s low-carb sugar-free BBQ sauce to keep this recipe low in sugar)
2–3 carrots
1 onion, sliced
2–3 stalks celery
2–3 bay leaves (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place meat in heavy-bottomed baking dish. Season with spices.
In a small bowl, mix ingredients for the sauce. Pour over meat. Cover baking dish tightly.
Bake for about three to three and a half hours, depending on the size of the roast. Check for doneness with a fork — it should slide in and out very easily, and the meat should be tender to the touch.
Photography by Moishe Wulliger Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
How would u make this in a crock pot?
I would follow the directions but do everything in a crockpot and cook for 3-3.5 hours on high or 6 hours on low.
Pesach version Hey,
Can you suggest subs for the soy sauce and bbq sauce for a more Pesach friendly version?
Hi- yes they do sell Pesach “soy sauce” if you’d be interested buying it. BBQ sauce is actually really easy to make at home kosher for Pesach. Here’s a great Pesach bbq sauce https://www.kosher.com/recipe/chicken-with-red-wine-bbq-sauce-10601
How do you bake a chuck steak in the oven how can I make it tender not a roast but a steak
Do we leave the carrots whole?
i would say dice or thinly chop not just the carrots but all the veggies spread them out and enjoy their flavors