Please enter the email you’re using for this account.
This roast is an underrated high-quality cut of meat. It bursts with flavor and is extremely soft and tender. Bonus: it’s very hard to mess up! The searing step is preferred, but you can skip it if you would like to make this roast on Yom Tov.
3–5 pounds minute roast
1 tablespoon coarse salt
1/2 tablespoon coarse black pepper
1 tablespoon Montreal steak seasoning
4 cubes Gefen Frozen Garlic
1/4 cup + 1/4 cup + 1/2 cup Gefen Canola Oil, divided
2 tablespoons onion soup mix
4 teaspoons Haddar Brown Sugar
Place meat in a pan. Sprinkle salt evenly on all sides and let rest on the counter one to two hours. (Short on time? Skip the wait time.)
Sprinkle black pepper and steak seasoning evenly on all sides. Rub garlic into the meat, one cube per side. Drizzle 1/4 cup oil over the meat and massage the seasoning into it. Coat the top of the meat with onion soup mix and sugar.
Pat another 1/4 cup oil onto the top.
If you are freezing the meat, freeze it at this point. Otherwise, continue with cooking directions below.
Preheat oven to 475 degrees Fahrenheit or 230 degrees Celsius.
Place prepared meat in a pan and pour remaining 1/2 cup oil over it. Oven-sear the meat, uncovered, for 10 minutes, until brown. Remove from the oven. (Cooking on Yom Tov? You can skip the searing.)
Reduce oven temperature to 250 degrees Fahrenheit or 135 degrees Celsius. Cover the meat tightly and return to the oven. Cook low and slow for eight to 10 hours. Note: This meat comes out really soft. We recommend serving it whole on a nice dish. If you want clean slices, cool the meat in the fridge, slice it, and then reheat in the liquid before serving.
Photography by Shoshi Sirkis
Styling by Anat Lobel
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Can I use Avocado Oil instead of Canola oil
Sure!
What can I sub for montreal steak seasoning
You can try to recreate the blend and make it yourself.
What can I sub for montreal steak seasoning?
Can I leave out the soup mix?
Sure
If I want to freeze the meat after it’s baked , do you recommend me freezing it before it’s sliced or after it’s sliced?
I always slice my meat first and then freeze it!
I made this for yt and it was delicious!! Soft and melt in your mouth 🙂 thank you for sharing!
If freezing raw, do I first defrost before putting it in the oven or can I put it in frozen?
You can put it directly into the oven