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Meat
Easy
10-12 Servings
Allergens 
No Allergens specified
3 Hours
Diets
Serving a beautifully sliced, well-presented roast enhances every Yom Tov table. This dish combines seasonal ingredients that create a complete meal. Slicing the roast cold gives you the opportunity to make nice, thick slices. It really does melt in your mouth.
1 3 and 1/3–4-pound (1.6–1.8-kilogram) minute roast
1 tablespoon kosher salt, plus more to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper, plus more to taste
1 tablespoon Gefen Olive Oil
1 Vidalia onion, large diced
4 cloves garlic, roughly chopped
8 ounces (225 grams) cremini mushrooms, whole
2 Korean yams, peeled and cut in 4 or 6
1 ounce (30 grams) apple brandy (optional)
6–8 Queen Anne apples, peeled, cored, and halved
1 cup brewed coffee
2 tablespoons Gefen Honey
1 teaspoon Tuscanini Tomato Paste
Season the roast with the spices.
Heat a large pan with olive oil. Sear the roast on both sides. Remove from pan.
Add the onion and garlic to the pan and sauté until translucent. Add the mushrooms, stir, and cook for two minutes. Add the yams and season with kosher salt and pepper to taste.
Deglaze the pan with brandy, if desired. Add the remaining ingredients and cook on low, stirring until combined. Add the roast back into the pan.
Preheat oven to 325 degrees Fahrenheit (160 degree Celsius).
Cover the roast tightly and cook for two and a half hours, or until soft. Always test with a fork; all pieces of meat are not the same!
Cool overnight before slicing.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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