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Minute Roast With Chestnuts, Sautéed Mushrooms, and Onions

Meat Meat
8 Servings Serving Icon
12 Hours Preferences Icon

I have such happiness in my heart when I make this roast! It’s a fool-proof recipe that is so delicious and comforting, while creating a carnival for your taste buds. Wonderful for Shabbat or Yom Tov, and for your in-laws in case they need a reminder of how lucky their son is… Just saying.


Prepare the Minute Roast With Chestnuts, Sautéed Mushroom, and Onions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Wash roast and pat it dry. Place into a 9×13-inch (23×33-centimeter) baking pan.
3. Combine spices and olive oil and rub the mixture into the meat on both sides. Pour ½ cup red wine into the pan. Cover tightly with foil. Place in oven and cook for three hours.
4. Remove from oven and allow to cool. Remove roast from the gravy and store it in a ziplock bag overnight in the fridge. Transfer the gravy to a container and store overnight in the fridge.
5. Preheat oven to 265 degrees Fahrenheit (130 degrees Celsius).
6. Slice roast into 3/8-inch (one centimeter) slices — not too thin and not too thick. Place in a 9×13-inch (23×33-centimeter) baking pan. Top with sautéed mushrooms and onions, along with the chestnuts. (Make sure your meat slices are fanned out in the pan so they can really soak up the flavors.) Add a drizzle of olive oil over everything. Pour in the gravy from the roast and the remaining 1/2 cup wine. Cover tightly and place in oven for two hours.
7. Raise oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and cook for an additional hour to an hour and a half. When you poke the meat with a fork, it should be buttery soft.


I like to sauté the onions and mushrooms the night before and store them in containers in the fridge. That way I can assemble it all quickly the next day.


Styling by Chana Rivky Klein

Photography by Reuven Schwartz of Ruby Studios