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Slow-Cooked Vegetable Roast

I tried sticking to basic ingredients when creating this recipe, and I used an inexpensive cut of meat for a change. Baked at a lower temperature than usual, the meat slowly releases its juices, and the result is a fabulously succulent, super-flavorful roast. Freezes well too.


  • 1 4-lb (1.8-kg) chuck roast (#2 in Israel)
  • ⅓ cup merlot wine
  • 3 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 2 Tbsp silan (date syrup)
  • 1 heaping Tbsp Tuscanini Tomato Paste 
  • salt and pepper, to taste (be generous)
Vegetable Mixture
  • 3 large carrots, peeled and grated
  • 1 green apple (this is not a mistake!), peeled and grated 
  • 1 small/medium sweet potato, peeled and grated 
  • 1 stalk celery, thinly sliced 
  • 1 medium onion, thinly sliced 

Preheat oven to 320°F (160°C). 

Combine paste ingredients in a small bowl. Smear evenly all over meat.

Combine all the vegetables and the grated apple in a medium bowl. Prepare two large pieces of overlapping parchment paper on the counter. Place about one-third of the vegetable mixture in the center. Place roast on top of vegetables. Pour the remaining vegetable mixture on top of the roast and press down to stick. Pour wine all over the roast. 

Wrap well in parchment paper, and then in a double layer of foil. Carefully place in a roasting pan. Place in oven and bake for 3 hours, or until done. Cool overnight before slicing. 

Note: I find it easier to wrap the meat on the counter, instead of trying to do it in a pan. If wrapped well, the liquid won't spill when you transfer it to the pan.

(Originally featured in Family Table, Issue 787)

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