Nuts add an incredible texture and flavor to your Passover meals, and here’s a fantastic way to incorporate them into a hearty, flavorful beef dish that’s perfect for serving for lunch or dinner ,this meal will be a showstopper at your Passover table.
Beef Chuck Roast with Prunes, Chestnuts, and Wine
This tender beef chuck roast, combined with sweet prunes and chestnuts, is cooked in red wine for a deep, rich flavor. It's the perfect main dish for your Passover feast.
Ingredients:
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3-4 lb beef chuck roast
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1 cup prunes, pitted
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1 cup chestnuts, peeled (canned or pre-cooked)
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1 onion, finely chopped
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3 cloves garlic, minced
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1 cup red wine (kosher for Passover)
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2 cups beef broth (kosher for Passover)
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2 tablespoons olive oil
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1 tablespoon fresh thyme leaves
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1 tablespoon fresh rosemary, chopped
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Salt and pepper to taste
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2 tablespoons honey (optional)
Instructions:
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Preheat the oven to 325°F (160°C).
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Sear the roast: Heat the olive oil in a large, oven-safe pot over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set it aside.
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Sauté onions and garlic: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
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Deglaze with wine: Add the red wine to the pot, scraping up any browned bits from the bottom. Let the wine reduce by half (about 5-7 minutes).
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Add broth and other ingredients: Return the roast to the pot and add the beef broth, prunes, chestnuts, thyme, rosemary, and honey (if using). Stir everything together and bring it to a simmer.
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Roast in the oven: Cover the pot with a lid and place it in the oven. Roast for 3-4 hours, or until the beef is fork-tender and easily pulls apart.
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Rest and serve: Remove the roast from the oven and let it rest for 15-20 minutes. Slice the beef and serve it with the prunes, chestnuts, and wine sauce from the pot.