Passover made from scratch
Moist, Tender, and Festive
Prep Time
15 minutes
Cook Time
3 hours
Serves
8
You don’t need anything exotic to make an amazing festive roast for the holiday. Start with a good piece of beef—chuck, brisket, French roast, or deckel. These cuts go by a variety of names, but all are best when braised or cooked in liquid. Roasting them low and slow brings out deep flavor and fall-apart tenderness.
This drop-dead delicious, moist, and tender roast is a staple in my Passover kitchen. I usually make two 3-pound roasts or one larger 5-6 pound roast at a time, either in a full-size aluminum pan or a lined slow cooker.
Ingredients
- 1 tablespoon kosher salt
- 3 to 5 large onions, sliced
- 1/2 bottle dry red wine
- 3 lb beef roast (brisket, chuck, French roast, or deckel)
Steps
1
Rub salt generously over both sides of the roast.
2
Slice onions. Use them raw or caramelize for deeper flavor.
3
Line the bottom of a roasting pan or slow cooker with half the onions.
4
Place the roast on top of the onions, then pile the rest of the onions over the roast.
5
Pour wine over the meat.
6
Cover tightly with foil or a lid.
7
Cook in oven at 325°F for about 3 hours, until fork-tender or meat thermometer inserted in the center of the roast reads 190°F for well-done.
Slow Cooker Method: Cook on low overnight (8-10 hours) using a slow cooker liner for easy cleanup.
Variations:
- Add a drizzle of liquid sugar (if you prefer a slightly sweet flavor)
- Mix in chopped shallots or crushed/chopped tomatoes to taste
To Serve: Let the roast cool slightly, then slice against the grain. Transfer the meat back into the pan with onions and braising liquid. This freezes beautifully and reheats like a dream.
Servings: Each 3 lb roast serves approximately 8.
This is comfort food at its finest—perfect for Passover and adaptable to your family’s preferences. Let me know how it turns out for you!