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Meat
Easy
6 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
Yussi Weisz is keeping it simple but spectacular with a chuck eye roast that practically melts in your mouth.
For more great cooking, watch Baruch Hashem It’s Shabbos!
6–7 pound chuck eye roast
6 Spanish onions, diced
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic (optional)
1/2 bottle Tuscanini Crushed Tomatoes
1–2 regular tomatoes, diced (optional, if you don’t mish)
3/4 bottle Baron Herzog Merlot or other red wine
2 tablespoons Gefen Salt
1 tablespoon Gefen Pepper
1/2 cup oil (for sautéing)
Tuscanini Tomato Jam (for finishing)
In a large pan, sauté the diced onions and crushed garlic in the oil until translucent.
Place the roast into a roasting pan.
To the pan with onions and garlic, add the crushed tomatoes, diced fresh tomatoes (if using), salt, and pepper.
Add the wine and bring the mixture to a simmer.
Cover tightly and roast in the oven at 250 degrees Fahrenheit for six hours.
Remove the roast from the pan. Using a hand blender, blend the sauce until smooth.
Slice the roast, shmear the Tuscanini tomato jam over the slices, and reheat before serving.
Serve with the blended sauce — either poured over the meat or on the side. Good Yom Tov and a Kosher Pesach — L’chaim! L’shana haba’a b’Yerushalayim.
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I made the recipe for Pesach and everyone raved about how soft and delicious the meat was. I’m so happy. Thank you.