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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
Less is more! This simple and classic roast is a real Pesach staple for me. With intense flavors and a succulent texture, it’s sure to become one of your family’s favorite Pesach traditions, too.
1/4 cup oil, such as Gefen Cottonseed Oil
1 (3-pound) French roast
salt, to taste
Pereg Pepper, to taste
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
2 cups chicken stock
1 teaspoon sugar
4 large carrots, peeled and cut into chunks
1 celery knob (root), cut into chunks
3 parsley roots, cut into chunks
1 large onion, cut into chunks
2 cloves garlic
Preheat oven to 350 degrees Fahrenheit.
In a skillet, heat oil over high heat. Season the roast with salt and pepper to taste and sear until golden brown on all sides, one to two minutes per side. Transfer to a deep 9×13-inch pan.
To the skillet, add wine, stock, sugar, and salt and pepper to taste. Deglaze the skillet: Cook stock mixture for three minutes, scraping any brown bits off the bottom and sides of the skillet and mixing them back into the stock.
Returning to the 9×13-inch pan, place carrots, celery, parsley roots, onions, and garlic all around the meat. Pour stock mixture over the top.
Bake three to four hours or until soft, turning over the roast after one and 1/2 to two hours.
Carefully remove one cup vegetables and 1/2 cup stock from the pan. Purée in a blender (or with an immersion blender) to make a sauce. Freeze sauce separately. When you’re ready to serve, pour over the meat.
Photography by Chay Berger
Styling by Nina Braun
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