Classic Beef Roast

Ingredients

• 2 kg Beef chuck roast, cut no. 5, whole piece
• White onion (Diced; quantity not specified in the original)
• 2.5 מקלות Celery (The original specifies 2–3 stalks, sliced)
• 2.5 כפות Olive oil (The original specifies 2–3 tbsp for browning; an additional tbsp is added for sautéing the onion and celery)
• 5 Carrots (Peeled and whole; can be replaced with small whole potatoes)
• 1 כף Vinegar
• 2 כפות Jam (Heaping; cherry, strawberry, blueberry, or plum jam)
• 2 כפות Dijon mustard (The type of mustard was specified in the creator’s response)
• 3 כפות Tomato paste
• 4 כפות Soy sauce
• 4 שיניים Garlic
• 4 כוסות Boiling water (If the liquid does not reach three-quarters of the roast’s height, add another cup of boiling water)
• 1 כפית Salt (The original specifies seasoning generously, with at least 1 tsp on each side of the roast)
• 0.5 כפית Black pepper (The original specifies 1 tsp black pepper for seasoning the roast)
• 1 כף Cornstarch (For thickening the sauce)
• 0.25 כוס Cold water (For mixing with the cornstarch)
• 1 כף Jam (A level tbsp, to be added to the sauce at the end)

Steps

1. 1

   Preheat the oven to 120°C. Use a pot at least 30 cm in diameter that is oven-safe.

2. 2

   Season the beef generously with pepper and salt. According to the original, use at least 1 tsp salt and 1 tsp black pepper on each side of the roast.

3. 3

   Heat the olive oil in the pot over high heat.

4. 4

   Add the whole roast and brown it well on both sides, about 8 minutes per side.

5. 5

   Remove the roast from the pot and place it temporarily on a plate.

6. 6

   Add the additional tbsp of oil, the white onion, and the celery to the pot, along with the tbsp of vinegar. Stir to loosen the browned bits from the bottom of the pot.

7. 7

   Return the roast to the pot.

8. 8

   Prepare the sauce with the jam, mustard, tomato paste, soy sauce, garlic, boiling water, salt, and pepper, then pour it into the pot.

9. 9

   Bring the sauce to a boil. Make sure the liquid reaches approximately three-quarters of the roast’s height; if more liquid is needed, add another cup of boiling water.

10. 10

    Cover the pot and place it in the oven for 3 and a half hours.

11. 11

    After about 3 hours, add the whole peeled carrots and return the pot to the oven for 1 more hour.

12. 12

    Allow the roast to cool, then refrigerate it overnight.

13. 13

    Remove the chilled roast from the refrigerator and slice it into attractive thin slices.

14. 14

    Meanwhile, heat the sauce, which will have set in the refrigerator.

15. 15

    Strain the sauce through a sieve into a bowl to achieve a smooth texture.

16. 16

    Mix the cornstarch with the cold water until smooth, then add the mixture to the sauce in the pot.

17. 17

    Add the level tbsp of jam to the sauce, stir, and bring to a boil.

18. 18

    Add the roast slices to the pot.

19. 19

    Arrange the beef slices gently on an attractive serving platter and pour the sauce over them.

Notes

The original recommends preparing the roast 1 or even 2 days in advance. It can also be prepared without an oven: cook it in a covered pot over low heat for 3 and a half hours, checking every hour to see whether more liquid is needed. The onion and celery left after straining can be discarded or eaten. If the sauce does not thicken, the creator noted that another tbsp of cornstarch can be added.

Nutrition per serving

• Main course
• Meat
• Holiday food
• Passover
• Slow cooking
• Oven
• Make-ahead