Pesach Chuck Eye Roast

Yussi Weisz is keeping it simple but spectacular with a chuck eye roast that practically melts in your mouth. With pro tips and product picks (and alternatives if you don’t “mish!”) plus an impromptu kumzitz with our guest chef Levi – now that’s how you prep for Yom Tov!

Get the recipe:

Pesach Chuck Eye Roast
6–7 pound chuck eye roast
6 Spanish onions, diced
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic (optional)
1/2 bottle Tuscanini Crushed Tomatoes
1–2 regular tomatoes, diced (optional, if you don’t mish)
3/4 bottle Baron Herzog Merlot or other red wine
2 tablespoons Gefen Salt
1 tablespoon Gefen Pepper
1/2 cup oil (for sautéing)
Tuscanini Tomato Jam (for finishing)

Get the full recipe for Yussi’s Pesach Chuck Eye Roast!
For more great ideas by Yussi, watch Baruch Hashem It’s Shabbos!