Passover Braised Beef Chuck Eye Roast Recipe

Passover Braised Beef Chuck Eye Roast is a delicious and hearty dish traditionally served during Passover, featuring tender beef slow-cooked in a flavorful broth with aromatic vegetables and herbs. Since it adheres to the dietary restrictions of Passover, this meal is free of leavened products and typically uses kosher ingredients.

Ingredients:

• 3-4 lb beef chuck eye roast (kosher for Passover if needed)
• 2 tablespoons olive oil or schmaltz (chicken fat)
• 2 large onions, sliced
• 4 garlic cloves, minced
• 4 large carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 cup Passover-friendly red wine or grape juice
• 2 cups beef broth (kosher for Passover)
• 2 tablespoons tomato paste (kosher for Passover)
• 1 tablespoon honey or sugar (optional, for sweetness)
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven:

• Preheat your oven to 300°F (150°C).

2. Sear the beef:

• Heat olive oil or schmaltz in a large Dutch oven or oven-safe pot over medium-high heat.
• Season the beef chuck eye roast generously with salt and pepper. Sear the roast on all sides until it’s nicely browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.

3. Sauté the vegetables:

• In the same pot, add the onions, garlic, carrots, and celery. Sauté the vegetables for about 5-7 minutes until softened and fragrant.

4. Add the liquids and seasoning:

• Stir in the tomato paste and cook for another minute.
• Add the red wine or grape juice, scraping up any browned bits from the bottom of the pot.
• Pour in the beef broth, and add the bay leaf, cumin, paprika, thyme, and honey (if using). Stir well to combine.

5. Braise the beef:

• Return the seared beef roast to the pot, making sure it’s nestled into the liquid and vegetables.
• Cover the pot with a lid or foil and transfer it to the preheated oven. Braise the beef for 3 to 3.5 hours, or until the meat is fork-tender and falling apart.

6. Serve:

• Once cooked, remove the pot from the oven. Let the beef rest for about 10 minutes before slicing or shredding it.
• Serve the beef with the braised vegetables and some of the rich sauce from the pot, garnished with fresh parsley.

Tips:

• Passover-friendly modifications: Make sure the wine, broth, and tomato paste are kosher for Passover. You can also add other root vegetables like parsnips or turnips for more texture and flavor.
• Substitutions: If grape juice is used in place of wine, the dish will have a slightly sweeter taste, which complements the beef well.
• Storage: This dish stores well and can even taste better the next day as the flavors develop. Reheat gently over low heat to keep the beef tender.

Summary:

Passover Braised Beef Chuck Eye Roast is a tender and flavorful main course perfect for Passover, with a deep, rich sauce made from wine or grape juice, vegetables, and warming spices. It’s slow-cooked to perfection, making it a wonderful centerpiece for your holiday table or any family meal during the Passover week.