- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
I was looking for a relatively inexpensive cut of meat that would still be great at medium rare, and Reb Yehoshua of Gourmet Glatt suggested the California roast, which is a netted chuck-eye roast. Try to buy one with good marbling!
1 (4-pound/2-kilogram) California chuck-eye roast
10 Tuscanini Sun-Dried Tomatoes, diced
5 pitted dates, diced
2 tablespoons Haddar Dijon Mustard
3 tablespoons brown sugar
3 tablespoons Tuscanini Balsamic Vinegar
3 tablespoons Heaven & Earth Pomegranate Juice (see note)
1/3 cup Glicks Soy Sauce
1 tablespoon dried rosemary
2 tablespoons paprika
1 tablespoon onion powder
Combine the marinade ingredients in a small bowl and set aside half the mixture. Place the roast in a ziplock bag and add the second half of the marinade.
Allow to marinate at room temperature for 30–60 minutes.
Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
Place the tomatoes and dates in the center of a nine- by 13-inch (20- by 30-centimeter) roasting pan. Place the roast on top. Bake uncovered for 20 minutes.
Lower oven temperature to 200 degrees Fahrenheit (90 degrees Celsius). Brush the roast with the remaining sauce every 30 or so minutes until the internal temperature of the meat reaches about 130 degrees Fahrenheit (54 degrees Celsius). (Allow about 30 minutes per pound, but do not rely on timing. Use a thermometer.)
Carryover cooking will bring the temperature up a few degrees once it’s removed from the oven, so if you prefer more rare than medium rare, remove from the oven at 125 degrees Fahrenheit (52 degrees Celsius). If you prefer medium, remove at 135 degrees Fahrenheit (57 degrees Celsius). Let the meat rest for 10 minutes before slicing.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Please log in to rate
I was looking for a chuck roast recipe that was medium rare. I finally stumbled on this one and was told by everyone I know that you cant cook chuck like this! Well, I tried it anyways, and it came out amazing! Exactly what I was looking for. I did not love the flavors though, so I changed them up a little the second time around.
Being that this does not really have much of a sauce or gravy, how can I make this before Yom tov and re warm Yom tov without loosing flavor and texture?
You can wrap it in plastic wrap and foil and then freeze in a freezer safe bag.