Recipe by Brynie Greisman

Roast with Wine-Reduction Sauce

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Meat Meat
Easy Easy
5-6 Servings

No Allergens specified

This roast starts off with classic seasoning. The wine-reduction sauce, with a twist so apropos to Purim, adds a whole new dimension, making it totally feast-worthy. Enjoy! We all did.



  • 1 2.4-pound (1.1-kilogram) chuck roast(in Israel, #6)

  • 1 large onion, sliced

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • kosher salt, to taste

  • black pepper,to taste

  • 2 tablespoons Tuscanini Olive Oil

  • handful fresh basil leaves(see tip)

Wine-Reduction Sauce

  • 1 and 1/2 cups dry red wine, preferablymerlot, such as Baron Herzog (see note)

  • salt, to taste

  • pepper, to taste



Place onion slices on the bottom of a medium-sized roasting pan lined with Gefen Parchment Paper; put roast on top.


Combine spices in a small bowl. Smear evenly over roast. Drizzle olive oil over all. Stick the basil leaves to the roast, positioning them all over the meat. Let the roast sit at room temperature for one hour. (Tempering your meat maximizes texture, flavor, and aroma. It helps seal the flavors inside and prevents meat from drying out.) Fifteen minutes before the end of the tempering time, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


Cover pan with parchment paper and then foil. Place in the oven and bake for one hour and 45 minutes. Meanwhile, prepare the sauce.

Prepare the Sauce


Heat one tablespoon olive oil in a small pot. Add onion and sauté over medium-low heat for four minutes. Add garlic and sauté one minute, stirring occasionally. Add oregano and sauté an additional minute. Add tomato paste and wine. Whisk together.


Bring to a boil; reduce heat to medium-low and cook for 10 minutes or until reduced by half.


Add remaining one tablespoon olive oil, whisking to combine. Add salt and pepper. Remove from heat.


Pour over roast, cover, and return to the oven for another 45 minutes (for a total cooking time of two and a half hours). Remove from oven. Cool completely before slicing.


Fresh basil leaves are far superior in the taste they impart to any dish. If not available, use two frozen cubes basil, defrosted, and smear over roast.


I suggest using a quality red wine, one you would enjoy drinking, for this sauce, as a low-quality wine could make the sauce bitter. Merlot is slightly sweeter and fruitier, whereas cabernet sauvignon has a bolder, more robust flavor. Your choice!


Food and Prop Styling by Shiri Feldman. Photography by Felicia Perretti. Food and Prep Styling by Chef Suzie Gornish.

Roast with Wine-Reduction Sauce

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