Shabbat Roast

• total time: 2 hours 35 minutes

Ingredients

3 lb chuck roast

15 whole garlic cloves

4 tbsp. oil

1 tsp. salt

1 tsp. black pepper

1 tsp. paprika

2 onions

2 whole leeks (use tops too)

1/4 cup Dijon mustard

1/3 cup date molasses (silan) or substitute with maple syrup

1/4 cup onion soup mix (like Lipton)

2 ½ cups hot water

15 white mushrooms

Directions

Prepare the Meat:

Wash and pat dry the meat. Place it on a cutting board. Using a sharp paring knife, make about 15 small cuts in the meat and insert a garlic clove into each.

Season:

Rub salt, pepper, and paprika into both sides of the meat.

Sear the Meat:

Heat the oil in a skillet over medium heat. Sear the meat for about 5 minutes on each side until browned.

Prepare Vegetables:

While the meat is searing, chop the onions and leeks.

Sauté Onions and Leeks:

Remove the meat from the skillet, then sauté onions and leeks in the same skillet until slightly softened.

Combine:

Place the seared meat back on top of the onions and leeks.

Make the Sauce:

In a bowl, mix together Dijon mustard, date molasses, onion soup mix, and hot water. Pour the sauce over the meat.

Stovetop Cooking:

Cover the skillet, reduce the flame, and let it cook on low for about 1 1/2 hours. Baste the meat with the sauce occasionally.

Add Mushrooms & Bake:

Uncover the skillet, arrange mushrooms around the meat, cover again, and transfer to a preheated 375°F oven. Bake for an additional 2 hours.

Finish & Serve:

In the last 15 minutes, uncover the meat and finish baking. Once done, enjoy 😊