Chef notes
I adore this cut of beef because it's laced with gorgeous fat and nearly impossible to overcook. Its price is much more approachable than brisket, yet its meatiness is far superior to me, making it a win-win. Moreover, I can't fathom cooking Passover without a gorgeous piece of beef, braised to perfection — it's nostalgic for me!
Technique tip: Using the broiler at the end gives the top of the brisket an extra thick crust, which is a game-changer.
Swap option: Swap any of the root veg out for other root veg like sweet potatoes, celery root or parsnips.
Ingredients
- 1 (4- to 5-pound) chuck eye roast
- 1/4 cup tomato paste
- salt and freshly ground black pepper, to taste
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (use kosher for Passover, if necessary)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 cinnamon stick
- 1/2 bunch fresh thyme
- 1 pound carrots, peeled and cut into chunks
- 1 large fennel bulb, trimmed and cut into wedges
- 1 pound fingerling potatoes, halved lengthwise
Preparation
1.Preheat your oven to 375 F and position the rack in the upper third of the oven.
2.Slather the roast with tomato paste and season generously with salt and pepper.
3.In a large baking tray, combine the sliced onions, minced garlic, beef broth, red wine, honey, olive oil, cinnamon stick and fresh thyme.
4.Place the seasoned roast in the baking tray, turning to coat it in the sauce mixture.
5.Cover the baking tray tightly with foil and place it in the oven. Roast for 3 hours.
6.After 3 hours, remove the foil and add the carrots, fennel and fingerling potatoes to the baking tray, arranging them around the roast.
7.Increase the oven temperature to 425 F and return the uncovered baking tray to the oven. Roast for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.
8.If desired, switch the oven to broil for a few minutes to brown the meat further.
9.Once cooked, remove the baking tray from the oven. Let the roast rest for 10 to 15 minutes before slicing against the grain.
10.Serve the sliced roast with the roasted vegetables and sauce spooned over the top.
