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The slow treatment of this meat makes it incredibly soft and tender. If the fork does not go through the meat easily, leave it in, tightly covered, till fork tender.
2- to 3-pound (1- to 1- and- 1/2-kilogram) chuck roast
1 tablespoon Pereg Paprika
1 tablespoon kosher salt
1/2 teaspoon pepper
1 teaspoon Gefen Garlic Powder
3 tablespoons cooking wine such as Alfasi Cabernet Sauvignon
3 tablespoons Glicks Soy Sauce
3 tablespoons honey
1 tablespoon Gefen BBQ Sauce (or try Rorie’s low-carb sugar-free BBQ sauce to keep this recipe low in sugar)
2–3 carrots
1 onion, sliced
2–3 stalks celery
2–3 bay leaves (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place meat in heavy-bottomed baking dish. Season with spices.
In a small bowl, mix ingredients for the sauce. Pour over meat. Cover baking dish tightly.
Bake for about three to three and a half hours, depending on the size of the roast. Check for doneness with a fork — it should slide in and out very easily, and the meat should be tender to the touch.
Photography by Moishe Wulliger Styling by Renee Muller
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How would u make this in a crock pot?
I would follow the directions but do everything in a crockpot and cook for 3-3.5 hours on high or 6 hours on low.
Pesach version Hey,
Can you suggest subs for the soy sauce and bbq sauce for a more Pesach friendly version?
Hi- yes they do sell Pesach “soy sauce” if you’d be interested buying it. BBQ sauce is actually really easy to make at home kosher for Pesach. Here’s a great Pesach bbq sauce https://www.kosher.com/recipe/chicken-with-red-wine-bbq-sauce-10601
How do you bake a chuck steak in the oven how can I make it tender not a roast but a steak
Do we leave the carrots whole?