Slow-Roasted Beef for Rosh Hashanah: Two Hours, Hands Off

Slow-roasted beef for Rosh Hashanah goes into the oven covered for two hours, no opening the door and no basting halfway through, and comes out tender enough to cut with a fork. All the work happens at the start, in the sear and the sauce, and the oven does the rest.

Root vegetables and onion cook underneath the meat and soak up the roasting juices, so by the end you get both a side dish and a finished sauce, no extra pot needed.

Which cut, and why brisket or chuck roast

Beef brisket and chuck roast are rich in connective tissue, collagen that needs hours of moist heat to break down into gelatin and produce a texture tender enough to cut easily. That is exactly why lean cuts like tenderloin or ribeye do not work for a covered roast. They do not have enough collagen, and after two hours in the oven they simply dry out and toughen instead of softening. Brisket tends to be more layered and holds even more collagen, which makes it the safer choice when you want a fall-apart result without any risk.

Why searing before the oven changes the result

Searing the meat over high heat before it goes into the oven develops a deep brown crust on the surface, a Maillard reaction that produces hundreds of flavor compounds that never form inside a covered pan. Inside a sealed dish the environment is too moist for browning to happen, so meat that skips the sear will still cook through but stays pale and reaches less depth of flavor. That crust also leaves browned bits at the bottom of the pan that dissolve into the sauce the moment you add the wine, giving the sauce a body and flavor you cannot get without the searing step.

The recipe

Slow-Roasted Beef for Rosh Hashanah

Slow-roasted beef for Rosh Hashanah goes into the oven covered for two hours and comes out tender enough to cut with a fork.

• Servings 8 servings
• Prep 20 min
• Cook 2 hr
• Total 2 hr 20 min

Print recipe

Ingredients

• 4 lb / 1.8 kg beef brisket or chuck roast
• 2 tbsp canola oil (for searing)
• 2 large onions, sliced
• 3 whole carrots, thickly sliced
• 4 cloves garlic, whole
• 1 cup / 240 ml red wine or beef stock
• 2 tbsp tomato paste
• 2 whole bay leaves
• salt and black pepper (to taste)

Instructions

1. Season the meat with salt and pepper on all sides.

2. Heat the oil in a heavy pan over high heat and sear the meat for 3 to 4 minutes per side, until a deep brown crust forms.

3. Transfer the meat to a deep covered roasting pan or Dutch oven.

4. In the same pan, saute the onion and carrot for about 5 minutes, add the tomato paste and cook 1 more minute.

5. Add the wine or stock, scraping up the browned bits from the bottom of the pan, and bring to a light simmer.

6. Pour the mixture over the meat, add the garlic and bay leaves, and cover tightly with foil or a lid.

7. Roast in a preheated 320°F / 160°C oven for two hours, without opening or basting.

8. Remove, check that the meat cuts easily with a fork, and serve with the sauce.

Frequently Asked Questions

Can I make the roast ahead of time?
Yes, and it is even better that way, since the meat absorbs more flavor from the sauce after a night in the fridge. Reheat it covered in a moderate oven before serving.

What if the meat is still tough after two hours?
Cover it again and return it to the oven for another 20 to 30 minutes. Cuts like brisket sometimes need extra time depending on how thick the piece is.

Can I use a slow cooker instead of the oven?
Yes, transfer everything to a slow cooker after searing and cook on low for about six hours.

How do I keep the sauce thick instead of watery?
If the sauce comes out thin, transfer it to a small pot after roasting and reduce it over medium heat for 5 to 10 minutes until it thickens.