Name: Yom Tov Roast with Chestnut Chutney
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 tablespoons olive oil; 2 large onions, sliced in half-rounds; 4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic; 1 3-pound (1.36 kilogram) French roast (see note); salt, to taste; pepper, to taste; 1 cup Alfasi Cabernet Sauvignon (or any dry red wine); 2 tablespoons honey; 2–3 cups water (see note); 2 tablespoons olive oil; 2 medium red onions, sliced; 1 fennel bulb, sliced; 1 yellow apple, peeled and cubed or cut into thick sticks; 2 3.5-ounce (100-gram) bags Tuscanini Italian Chestnuts, chopped; 3 tablespoons light brown sugar; 3 tablespoons Tuscanini Apple Cider Vinegar; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons dry or semidry white wine, such as Baron Herzog Chenin Blanc (or a sweet dessert wine, if desired)

Yom Tov Roast with Chestnut Chutney

A roast with sweet and savory components. The flavor is epic! The chutney adds a mélange of taste and texture. You’ll appreciate the creative presentation as well.

Ingredients

Roast

3 tablespoons olive oil
2 large onions, sliced in half-rounds
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1 3-pound (1.36 kilogram) French roast (see note)
salt, to taste
pepper, to taste
1 cup Alfasi Cabernet Sauvignon (or any dry red wine)
2 tablespoons honey
2–3 cups water (see note)

Chestnut Chutney

2 tablespoons olive oil
2 medium red onions, sliced
1 fennel bulb, sliced
1 yellow apple, peeled and cubed or cut into thick sticks
2 3.5-ounce (100-gram) bags Tuscanini Italian Chestnuts, chopped
3 tablespoons light brown sugar
3 tablespoons Tuscanini Apple Cider Vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons dry or semidry white wine, such as Baron Herzog Chenin Blanc (or a sweet dessert wine, if desired)
salt, to taste
pepper, to taste

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brynie greisman chestnuts chutney freezer-friendly kosher for passover Pesach roast sweet and savory yom tov mains yom tov meats

Directions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat oil in a large roaster or Dutch oven. Add onions and sauté over medium

heat for five minutes, until translucent. Add garlic and sauté for another two minutes.
Sprinkle roast with salt and pepper and sear for one to two minutes on each side.
Pour wine over the roast. Drizzle the top with honey. Bake for 45 minutes to one hour for medium rare.
Remove from the oven and let cool to room temperature before refrigerating.

Slice when cold.

Heat olive oil in a large frying pan. Add the onions and fennel and sauté for five minutes over medium heat.
Lower heat and add apple and chestnuts. Cover the pot and cook for five minutes.
Add sugar and apple cider vinegar and stir. Continue cooking for four to five minutes.
Uncover and add lemon juice, wine, salt, and pepper. Mix well. Remove from heat, cover, and allow to steam.
Taste and adjust seasoning if necessary.

Notes:
I tested this recipe with a chuck tender roast and a shoulder roast. You can use the roast of your choice and bake this low and slow. Add one to two cups water before covering the pan. After one to one and a half hours, add another cup water. Bake covered for two and a half to three hours for a soft, slow-cooked roast. This recipe freezes beautifully.

I tested this recipe on the stovetop as well. I used one cup wine and one cup water, and I cooked it for three hours. It came out very soft, and I actually preferred it this way.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Explore

brynie greisman chestnuts chutney freezer-friendly kosher for passover Pesach roast sweet and savory yom tov mains yom tov meats

Ingredients

Roast

3 tablespoons olive oil
2 large onions, sliced in half-rounds
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1 3-pound (1.36 kilogram) French roast (see note)
salt, to taste
pepper, to taste
1 cup Alfasi Cabernet Sauvignon (or any dry red wine)
2 tablespoons honey
2–3 cups water (see note)

Chestnut Chutney

2 tablespoons olive oil
2 medium red onions, sliced
1 fennel bulb, sliced
1 yellow apple, peeled and cubed or cut into thick sticks
2 3.5-ounce (100-gram) bags Tuscanini Italian Chestnuts, chopped
3 tablespoons light brown sugar
3 tablespoons Tuscanini Apple Cider Vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons dry or semidry white wine, such as Baron Herzog Chenin Blanc (or a sweet dessert wine, if desired)
salt, to taste
pepper, to taste

Directions

Step 1 - Prepare the Roast

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat oil in a large roaster or Dutch oven. Add onions and sauté over medium

heat for five minutes, until translucent. Add garlic and sauté for another two minutes.
Sprinkle roast with salt and pepper and sear for one to two minutes on each side.
Pour wine over the roast. Drizzle the top with honey. Bake for 45 minutes to one hour for medium rare.
Remove from the oven and let cool to room temperature before refrigerating.

Slice when cold.

Step 2 - Prepare the Chutney

Heat olive oil in a large frying pan. Add the onions and fennel and sauté for five minutes over medium heat.
Lower heat and add apple and chestnuts. Cover the pot and cook for five minutes.
Add sugar and apple cider vinegar and stir. Continue cooking for four to five minutes.
Uncover and add lemon juice, wine, salt, and pepper. Mix well. Remove from heat, cover, and allow to steam.
Taste and adjust seasoning if necessary.

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Yom Tov Roast with Chestnut Chutney

Directions

Prepare the Roast

Prepare the Chutney

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