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This hearty, one-pan roast brings together tender meat, sweet and savory tomato jam, and perfectly roasted vegetables. The jam caramelizes as it cooks, creating a rich glaze that ties everything together with bold, comforting flavor.
5-pound chuck roast
1 tablespoon kosher salt
1 tablespoon black pepper
1/4 cup neutral oil
4 cups cleaned and chopped leeks
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
4 tablespoons Tuscanini Tomato Jam
1/4 cup silan (100% date syrup, such as Heaven & Earth)
4 russet potatoes, peeled and cubed
3 large carrots, peeled and cut in chunks
1 and 1/2 cups water/broth
Preheat oven to 300 degrees Fahrenheit.
Pat dry your roast using paper towels. Sprinkle salt and pepper and gently push it down on all sides of the roast.
Heat a Dutch oven to high heat. Add oil. Place roast on hot oil and sear on all sides in order to create a golden crust all around. Remove from pot and set aside.
Reduce heat to medium high. Add leeks. Sauté until brown. Add wine to deglaze and turn off the heat.
After your roast has rested, massage tomato jam all around to build a thick coating. Place roast in the pot.
Drizzle silan on top. Add potatoes and carrots to the sides. Add water/broth.
Cover and place in the oven for three to three and a half hours, or until a knife goes in easily. Inside temperature should read about 140 to 145 degrees Fahrenheit.
Sponsored by Tuscanini
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