- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
Passover is a stressful holiday for many! And since many of us don’t turn over our kitchen until only a few days before the holiday, we need those quick-to-prepare recipes.
Having a showstopping roast that took minutes of our time to put together before forgetting it in the oven is a must! And that’s why I am sharing this today.
Quick.
Easy.
Simple ingredients.
Just what we all need.
For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
1 kilogram (2.2 pounds) beef shoulder roast
salt, to rub and sprinkle
pepper, to rub and sprinkle
3 tablespoons oil
2 onions, thinly sliced
2 tablespoons tomato paste
1 cup Baron Herzog Cabernet Sauvignon or other dry red wine
1 bottle Heaven and Earth Pomegranate Juice (11.2 ounces/330 milliliters)
3 tablespoons honey
Preheat oven to 300 degrees Fahrenheit. Start by patting dry your roast with paper towels. Rub with salt and pepper.
Heat a stainless-steel pan over medium high heat. Add oil. Sear roast on all sides until brown crust forms. Place in an oven-safe baking dish.
In the heated pan, quickly add sliced onions and sauté until light brown and soft. Add tomato paste and mix it in. Add wine. Scrape the bottom of the pan. Let it reduce completely.
Add Heaven and Earth Pomegranate Juice along with the honey. Salt to taste. Let the sauce reduce and thicken to at least half of what it is.
Pour thickened sauce over roast. Cover and bake for four hours, basting every hour. It is ready when a fork can be entered and removed easily.
Sponsored by Heaven and Earth
How Would You
Rate this recipe?
Please log in to rate
came out delicious meat was so soft – made with number 6 or 4 meat(can’t remember!) in israel