Shabbat Beef Roast
A tender, slow-cooked beef roast infused with aromatic root vegetables and a rich red wine reduction, perfect for a festive Shabbat dinner.
Ingredients
- •3 lb (1.4kg) beef chuck roast
- •2 tablespoons olive oil
- •1 large yellow onion, sliced
- •3 cloves garlic, minced
- •3 large carrots, peeled and cut into chunks
- •2 stalks celery, sliced
- •1 cup dry red wine
- •2 cups beef broth
- •2 tablespoons tomato paste
- •2 sprigs fresh thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the beef roast 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 and sear the beef until a deep brown crust forms on all sides.
- 4
Remove the beef from the pot and add the onions, carrots, and celery, sautéing for 5 minutes until softened.
- 5
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- 6
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, then stir in the beef broth.
- 7
Return the beef to the pot, nestling it into the vegetables, and add the thyme sprigs.
- 8
Cover the Dutch oven with a tight-fitting lid and roast in the oven for 3 hours, or until the beef is fork-tender.
- 9
Remove the roast to a cutting board to rest for 15 minutes before slicing against the grain.
💡 Chef tips
- For an even deeper flavor, sear the beef and sauté the vegetables the night before, then refrigerate and finish the slow-roasting process on the day of serving.
- If you prefer a thicker sauce, remove the beef once cooked and simmer the remaining liquid on the stovetop over medium-high heat for 10 minutes until reduced.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.
✅ How it should turn out
The finished roast should be succulent and falling apart with a fork, surrounded by a glossy, savory gravy that smells deeply of red wine and caramelized aromatics.