Slow Cooked Shabbat Beef Roast
This melt-in-your-mouth slow-cooked beef roast infuses your kitchen with aromatic herbs and savory comfort, making it the ultimate centerpiece for your Shabbat table.
Ingredients
- •3 lb beef chuck roast (1.4 kg)
- •2 tbsp olive oil (30 ml)
- •3 large yellow onions, sliced
- •4 cloves garlic, minced
- •3 large carrots, peeled and cut into chunks
- •3 medium potatoes, peeled and quartered
- •1 cup dry red wine (240 ml)
- •1 cup beef broth (240 ml)
- •2 tbsp tomato paste (30 g)
- •2 sprigs fresh rosemary
- •3 sprigs fresh thyme
- •1 tsp kosher salt
- •0.5 tsp freshly ground black pepper
Instructions
- 1
Preheat your oven to 300°F (150°C).
- 2
Pat the beef chuck roast completely dry with paper towels and season all sides generously with kosher salt and black pepper.
- 3
Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 4
Sear the beef roast for 4 to 5 minutes on each side until a deeply browned crust forms, then remove the meat and set it aside on a plate.
- 5
Add the sliced onions to the same pot and sauté for 8 to 10 minutes until softened and deeply caramelized.
- 6
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 2 minutes to reduce slightly.
- 8
Return the beef roast to the pot along with the carrots, potatoes, beef broth, fresh rosemary, and thyme.
- 9
Bring the liquid to a gentle simmer, cover the Dutch oven tightly with its heavy lid.
- 10
Transfer the covered pot to the preheated oven and bake for 5 to 6 hours, or until the beef is fork-tender and falls apart easily.
💡 Chef tips
- For traditional Friday night Shabbat warmth, you can leave this roast covered on a blech or warming tray overnight at a low setting after it finishes cooking in the oven.
- Leftovers taste even better the next day after the flavors have had time to meld together in the refrigerator.
- If you prefer not to cook with wine, substitute it with an equal amount of additional beef broth mixed with 1 tablespoon of balsamic vinegar.
✅ How it should turn out
The finished roast is meltingly tender with a rich, velvety red wine gravy, perfectly caramelized onions, and tender vegetables that soak up all the savory aromas.