Shabbat chuck roast

Mouthwatering shabbat roast with soaked, flavorful mushrooms. I’m always trying out different ways to change up my Shabbat roast and this one is definitely at the top of my list. You can use any meat cut of your choice even minute steak pieces can work great. My 4 quart cast iron skillet is great for stove to oven and you can find it in my amazon storefront, the link is in my bio. Beautiful marbleized meat from Ingredients: •3 pound chuck roast •about 15 whole garlic cloves •4 tbsp. oil •1 tsp. salt •1 tsp. black pepper •1 tsp. paprika •2 onions •2 whole leeks (tops too) •1/4 cup Dijon mustard •1/3 cup date molasses aka as silan or can be substitute for maple syrup too •1/4 cup onion soup mix like Lipton •2.5 cups hot water •about 15 white mushrooms Directions: * Wash and pot dry the meat. Place it on a cutting board. * Using a sharp pairing knife, make about 15 cuts into the meat. Insert a garlic clove into each hole. * Season the meat with seasonings on both sides. Rub the seasoning into the meat. * Heat oil in a skillet over medium heat. Place the meat in the skillet and sear for about 5 minutes on each side. * While the meat is searing, chop onions and leeks. * Remove the seared meat and sauté onions and leeks in the same skillet until slightly softened. * Place the meat back on top of the onions and leeks. * In a separate bowl, prepare the sauce. Pour it over the meat. * Cover the skillet, lower the flame, and let it cook for about 1 1/2 hours, basting the meat every 10 minutes. * Uncover, arrange sliced mushrooms around the meat, cover again, and bake in a 375°F oven for an additional two hours. * In the last 15 minutes, uncover the meat and baste every 15 to 20 minutes. * Once done, enjoy your flavorful and tender braised meat with mushrooms.

Good

% Daily Values based on a 2,000 calorie diet