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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 45 Minutes
Diets
This chef-approved simple chuck eye roast recipe will serve you well during the restrictive Passover days and beyond. Basic vegetables, red wine sauce, and time are the key ingredients in this delicious chuck eye roast recipe.
1 3-4 pound chuck eye roast
salt, to taste
pepper, to taste
2 onions, chopped
3 carrots, chopped
2 parsnips, chopped
2 cups Alfasi Cabernet Sauvignon or other red wine
Preheat oven to 350 degrees Fahrenheit.
Rinse and pat dry with paper towel. Make sure roast is dry and season with salt and pepper.
Heat a frying pan over high heat. When hot, sear the roast on all sides, about two minutes per side. Remove to a baking dish.
Place onions, carrots, and parsnips surrounding the roast. Pour wine on top. Add additional water so that the liquid comes about one-third of the way up the roast. Cover tightly and cook for one and a half hours.
Remove roast from baking pan and place on a cutting board.
Pour the reserved cooking liquid into a medium saucepan and bring to a boil. Let boil two minutes and then remove from heat. When liquid is cool enough, pour sauce into the food processor and blend. Alternatively, you can use an immersion blender directly in the pot.
To serve, carve a slice of roast and pour sauce on top.
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very good in taste but very undercooked. definitely needs at least twice the timing