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Meat
Easy
10 Servings
Allergens 
No Allergens specified
2 Hours, 35 Minutes
Diets
This is all about the onions. And the soup mix. Two of my favorite things in the whole world. Don’t be fooled by how easy it is; this will absolutely steal the show!
2 split minute roasts
2 tablespoons Tuscanini Olive Oil
3/4 cup Lipton Onion Soup Mix, divided
1 teaspoon black pepper
3 yellow onions, halved and thinly sliced
1/2 cup dry red wine, such as Alfasi Cabernet Sauvignon
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×13-inch (23×33-centimeter) baking dish.
Place the steaks side by side into the baking dish. Drizzle with olive oil and add half of the onion soup mix and all the pepper. Rub it into the meat on both sides.
Add the onions on top of the meat. The meat should be fully covered with the onions. Drizzle the wine over the onions and sprinkle with the remaining onion soup mix. Use your hands to rub the soup mix into the onions and spread the onions into an even layer over the meat.
Bake, uncovered, for 30 minutes.
Remove from the oven. Lightly wet a piece of Gefen Parchment Paper and crinkle it. Then uncrinkle it and place it on top of the meat. Cover tightly with aluminum foil.
Lower heat to 300 degrees Fahrenheit (150 degrees Celsius). Cook for another two hours.
At this point, the meat will quite literally melt in your mouth. If you want to get nice, even slices, refrigerate the meat until cold, then slice it.
Serve hot and enjoy!
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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Does this work for frozen number 5 roast in israel. If not, what to use in israel?
Thank you
Yes, number 5 is good!