Meat
Easy
12 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
A classic tender Shabbat roast with plentiful, savory gravy; minute roast can often be found on sale—a bonus!
3 tablespoons oil
1 large Spanish onion, diced
1 stalk celery, diced
2 large carrots, peeled and sliced
3- to 4-pound minute roast
1 teaspoon salt
1/8 teaspoon black pepper
3/4 cup sweet red wine, such as Jeunesse Cabernet Sauvignon
1 and 1/2 tablespoons Heaven & Earth Ketchup
1 onion, sliced into rings
1 (8-ounce) can mushrooms
1 tablespoon Gefen Cornstarch, mixed with 3/4 cup cold water
Heat oil in large pot; add onion and sauté until golden.
Add celery and carrots and sauté until soft. Add roast to pot and brown on each side.
Mix together wine, ketchup, salt and pepper. Add to the pot.
Cover pot and cook over low heat until meat is fork-tender (approximately two hours).
Add sliced onions, mushrooms, and cornstarch mixture. Boil until gravy thickens. Allow roast to cool before slicing.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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