Shabbat Beef Roast
A tender, slow-cooked beef roast infused with aromatic root vegetables and red wine, perfect for a traditional Friday night dinner.
Ingredients
- •3 lbs (1.4kg) beef chuck roast or brisket
- •2 tablespoons olive oil
- •2 large yellow onions, sliced into thick wedges
- •4 large carrots, peeled and cut into 2-inch chunks
- •4 cloves garlic, smashed
- •1 cup dry red wine
- •1 cup beef broth
- •2 tablespoons tomato paste
- •2 sprigs fresh thyme
- •1 bay leaf
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the beef dry with paper towels and season generously on all sides with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef until a deep brown crust forms on all sides, then remove the meat and set aside.
- 4
In the same pot, add the onions and carrots, sautéing for 5 minutes until slightly softened.
- 5
Stir in the tomato paste and garlic, cooking for another minute until fragrant.
- 6
Deglaze the pot with the red wine, scraping up any browned bits from the bottom, then pour in the beef broth.
- 7
Return the beef to the pot, nestling it into the vegetables. Add the thyme and bay leaf.
- 8
Cover tightly with a lid and roast in the oven for 3 hours, or until the beef is fork-tender and pulls apart easily.
- 9
Remove the meat to a cutting board to rest for 15 minutes before slicing against the grain, serving with the pan juices and softened vegetables.
💡 Chef tips
- For the best flavor, prepare this roast one day in advance; the flavors deepen significantly after resting in the refrigerator overnight.
- If the sauce is too thin after cooking, remove the beef and vegetables, then simmer the liquid on the stovetop over high heat for 5-10 minutes to reduce it to a thicker glaze.
- You can swap the red wine for an equal amount of pomegranate juice or extra beef broth if you prefer a non-alcoholic version.
✅ How it should turn out
The finished roast should be succulent and melt-in-your-mouth tender, with a rich, savory aroma of caramelized onions and red wine.