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Meat
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
No Diets specified
A classic, juicy roast; Despite its name, you don’t have to wait for a simcha to try it; enjoy it this Shabbos!
1 large Spanish onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
3- to 5-pound minute steak roast or 8–10 individual slices minute steak
1 teaspoon salt
2 shakes of black pepper
1 cup Jeunesse Cabernet Sauvignon or other sweet red wine
1 onion, sliced in rings
1 small can mushrooms
1/2 cup water, mixed with 2 tablespoons flour
In large, deep pot, sauté Spanish onion until golden. Add celery and carrots.
In the same pot, brown roast on each side five minutes. Add salt, pepper, and wine.
Cook for two and a half to three hours, depending on size (cook longer for larger roast; two hours for individual slices).
Remove roast from pot. Add sliced onion, mushrooms, and water-flour mixture. Boil until mixture thickens. Serve roast with the vegetable sauce.
Photography and Styling by Chavi Feldman
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Minute roast is more of a roast, so that is usually best for a big crowd. As opposed to minute steaks which are smaller boneless steaks.
What temperature do you cook this in the oven at?
This is actually cooked on the stovetop. I would cook the meat low and slow.
Question When using thin slices instead of whole roast how long do they need to brown for on each side?
When I use minute steak slices as opposed to roast in this recipe I usually just do it till it’s completely brown on each side.
Question Do we drain the mushrooms before using?
You could!
The steak came out so delicious and soft- I was searching for a good steak recipe but haven’t been successful until I tried this recipe…
thx!
Meat is not my forte but this was so easy and delicious!!!
Was very soft and melt in the mouth .just was missing salt
Do you add any water ? Or just wine ?
Hi..can this be frozen and prepared in advance?
Thx
Looks delicious and about to make for shabbos. What temperature do you cook this on?
I cook it on a very low flame. Like I mentioned in a comment on this recipe earlier, I even keep it on a blech (directly on a very low flame).
How long do I cook this & at what temperature for a 3lb minute roast?
I like medium rare. Thanks in advance.
It says in the recipe: “Cook for two and a half to three hours, depending on size (cook longer for larger roast; two hours for individual slices).” I’ve been making this recipe for Yom Tov Seudos for a number of years already (mostly with slices as opposed to a whole roast). I usually cook it on a very low flame. I’m assuming for a 3 lb. roast you can do the same. If you like it medium-rare then maybe only cook it for 2 to 2 1/2 hours.
Came out delicious
DELICIOUS! DELICIOUS! I’ve been making it for a number of years for Yom Tov day Seudos! Does very well on a blech (low flame) as well.
OOH. I never thought to put on the blech. Thanks for that idea.