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You’ll love this soft, tender, and flavorful roast marinated overnight in a red wine sauce.
2-to-3-pound chuck roast
4 cloves garlic, chopped, divided
1 and 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 teaspoon Gefen Garlic Powder, divided
1 teaspoon Gefen Onion Powder, divided
1 teaspoon Gefen Paprika, divided
2 boxes mushrooms, washed and cut into quarters (next day)
4 cloves garlic, chopped
1 and 1/2 cups beef stock
3/4 cup dry red wine, such as Alfasi Cabernet Sauvignon
2 tablespoons Tuscanini Tomato Paste
4 tablespoons onion soup mix
1 and 1/2 cups water
Place roast in a roaster. Pierce meat all over with a fork, knife, or tenderizer.
Spread half of all remaining ingredients over bottom of roast.
Flip over roast and repeat with remaining half of ingredients to season top of roast.
Set roast aside.
In a pot, sauté garlic until fragrant and golden.
Add beef stock, wine, tomato paste, onion soup mix, and water.
Bring to a boil.
Let simmer for one to two minutes.
Remove from heat and allow to cool.
When cool, pour sauce over roast, cover, and marinate in refrigerator overnight.
Preheat oven to 350 degrees Fahrenheit.
Add mushrooms to roaster and cook in oven for three to five hours, until very soft and tender when fork is inserted.
Let cool and slice against the grain.
Plate roast and spoon extra juice over meat.
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Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
With appreciation to Myrtle & Rum for sponsoring the tablecloth, napkins, and matzah box.
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