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If you’re looking for a no-fail, deeply flavorful meat for Yom Tov, this chuck eye roast delivers every time. Slowly braised with red wine, fresh herbs, and sweet onions, the meat becomes incredibly tender and rich, soaking up all the savory goodness of the sauce. It’s the kind of dish you can prepare ahead, reheat effortlessly, and still serve with confidence as a stunning centerpiece. Whether for your Seder or any Yom Tov meal, this roast is comfort food at its finest.
3–4 pounds netted chuck eye roast (or brisket / French roast)
2 tablespoons Montreal steak seasoning (Passover substitute: 3 teaspoons salt + 1 teaspoon pepper)
2 tablespoons olive oil
3 large onions, sliced
1 garlic head, top sliced off (Pesach: remove outer skin)
3 sprigs thyme
2 sprigs rosemary
2 cups dry red wine
1 cup water
salt
pepper
Season roast and sear in a braiser until golden. Remove.
Add onions and sauté five minutes. Add wine, water, garlic, thyme, and rosemary.
Return roast to pot, cover and bake at 400 degrees Fahrenheit for one hour. (Can be done the night before).
Remove the roast from the pot. Let cool, remove netting, and slice into thick pieces. Return slices to pot. Add water so meat is halfway covered.
Bake covered at 350 degrees Fahrenheit for about three hours, until fork tender.
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