Best Yom Tov Roast

The beauty of this recipe lies in its simplicity. The meat is seasoned to perfection, wrapped in parchment paper and then foil, and roasted for hours so it releases its own gravy. The marrow bone adds a new dimension. The result: soft, succulent meat with awesome flavor. Freezes well.

MEAT
SERVES 8

• 4¹⁄₂ lb (2 kg) shoulder roast (#4 in Israel)
• 1 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp Montreal Steak Seasoning
• Salt and pepper, to taste
• 3 Tbsp cabernet sauvignon wine (good quality dry red)
• 5 Tbsp dehydrated vegetables
• 1 marrow bone

1. Preheat oven to 350°F (175°C). This should be done at least 15–20 minutes before roasting the meat so the oven is hot.
2. Lay the meat on a sheet or two of parchment paper. Mix together soy sauce, olive oil, and seasonings. Brush over the meat. Drizzle 1 Tbsp of wine on top. Pour the dehydrated vegetables all over the roast, gently pressing them down. Pour the rest of the wine over the vegetables. Place the marrow bone near the roast. Wrap everything well in parchment paper (you might want to double-wrap it to prevent leaks), and then cover totally with foil. Place in a roasting pan and slide into the oven.
3. Bake for 3¹⁄₂ hours. Remove from oven. Let cool to room temperature, then place roast in fridge. Store gravy separately to prevent spills. Slice the next day.

(Originally featured in Family Table, Issue 692)