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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
The incredible flavors of this roast make it the perfect Yom Tov meat.
8 ounces baby bella mushrooms, sliced
10–12 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
1 tablespoon oil
3 pounds top-of-the rib roast (see note)
salt, to taste
Pereg Black Pepper, to taste
1/4 cup white wine, such as Tuscanini White Cooking Wine
In a bowl, toss mushrooms and garlic with oil. Set aside.
Place meat in a 9×13-inch pan. Sprinkle salt and pepper on meat. Add wine, then pour the mushroom mixture over the meat.
Cover tightly and bake at 350 degrees Fahrenheit for three hours or 200 degrees Fahrenheit overnight.
Allow to cool completely before slicing.
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If this recipe is made with Brisket, how long would it cook for? And once it’s cooked, does it get sliced or does it/ can it become pulled beef?
sounds delicious and would love to try it
looking forward to your response
thank you
I would cook it for a similar amount of time or until it starts to fall apart. You can definitley make it pulled beed instead of slicing it.