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Recipe by Yidi Fischman

Chuck Eye Roast

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Meat Meat
Easy 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.

Ingredients

Main ingredients

  • 1 3-4 pound chuck eye roast

  • salt, to taste

  • pepper, to taste

  • 2 onions, chopped

Directions

Prepare and Serve the Roast

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Rinse and pat dry with paper towel. Make sure roast is dry and season with salt and pepper.

3.

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.

4.

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.

5.

Remove roast from baking pan and place on a cutting board.

6.

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.

7.

To serve, carve a slice of roast and pour sauce on top.

Chuck Eye Roast

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Brenda Hoffman
Brenda Hoffman
7 months ago

very good in taste but very undercooked. definitely needs at least twice the timing