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A perfect roast to enjoy on winter Shabbosim!!!
1,260 grams of chuck roast, cut in half
1 teaspoon of ras el hanout
1/4 teaspoon of ground black pepper
4 tablespoons of extra virgin olive oil + 2 more tablespoons, divided
2 medium sized leeks, sliced thin and diagonally
a small piece of ginger
3 medium sized red peppers, deseeded and cut into large chunks
1/2 small cup of water
In a large bowl, place in the ras el hanout, pepper, olive oil (leave out two tablespoons of oil) and the leeks.
Process the bell peppers, ginger and water for 30 seconds, or until the consistency is smooth and chunky.
Combine the processed peppers and chuck roast with the other ingredients, cover and place in the fridge for an hour or overnight.
Place a sheet of parchment paper in a large pan. Add the remaining oil and heat the pan to medium heat. Toss in the meat once the oil is heated and brown the meat for two minutes on each side.
Preheat the oven at 180 degrees Celsius (356 degrees Fahrenheit). Place the meat into a medium sized rectangle deep roasting tray. Cover tightly with parchment paper and aluminum foil on top, and cook for an hour or until they are fully cooked. Check occasionally.
Meanwhile, on the same pan with the same parchment paper at medium heat cook the remaining marinade sauce for two minutes. After the meat has cooked for 30 minutes, remove it from the oven and pour in the sauce, then return it to the oven for the remaining 30 minutes.
Take the meat out and serve them on two lovely plates of your choice with a bit of sauce on top. (You can also serve the sauce in a separate small bowl if you want). Enjoy!
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Recipe came out really good. would add some salt and more black pepper