Super-Savory Roast

I was looking for a relatively inexpensive cut of meat that would still be great at medium rare, and Reb Yehoshua of Gourmet Glatt suggested the California roast, which is a netted chuck-eye roast. Try to buy one with good marbling! Yehi ratzon sheyitamu soneinu.

SERVES 6–8

• 1 4-lb (2-kg) California chuck-eye roast
• 10 sun-dried tomatoes, diced
• 5 pitted dates, diced

MARINADE

• 2 Tbsp Dijon mustard
• 3 Tbsp brown sugar
• 3 Tbsp balsamic vinegar
• 3 Tbsp pomegranate juice (see note)
• ¹⁄₃ cup soy sauce
• 1 Tbsp dried rosemary
• 2 Tbsp paprika
• 1 Tbsp onion powder

Combine the marinade ingredients in a small bowl and set aside half the mixture. Place the roast in a ziplock bag and add the second half of the marinade. Allow to marinate at room temperature for 30–60 minutes.

Preheat oven to 500°F (260°C). Place the tomatoes and dates in the center of a 9x13-inch (20x30-cm) roasting pan.

Place the roast on top. Bake uncovered for 20 minutes. Lower oven temperature to 200°F (90°C).

Brush the roast with the remaining sauce every 30 or so minutes until the internal temperature of the meat reaches about 130°F (54°C). (Allow about 30 minutes per pound, but do not rely on timing. Use a thermometer.) Carryover cooking will bring the temperature up a few degrees once it’s removed from the oven, so if you prefer more rare than medium rare, remove from the oven at 125°F (52°C). If you prefer medium, remove at 135°F (57°C). Let the meat rest for 10 minutes before slicing.

Note: If you don’t have pomegranate juice, omit it and up the balsamic vinegar to ¹⁄₃ cup.

(Originally featured in Family Table, Issue 710)