My Mother’s Classic Overnight Roast

This soft and tender easy overnight roast recipe needs just five minutes of prep! Bake it low and slow, then slice cold — perfect for your Rosh Hashanah or Sukkos table.

Need a main for your Rosh Hashanah or Sukkos table? This is the dish you want! I grew up with my mother making this every Yom Tov — it was always perfection! This roast will never fail you. It’s so easy to make and the flavors will not disappoint.

The overnight roast recipe is very forgiving. When you bake meat low and slow, it’s hard to mess it up. It’s always fall-apart tender and moist! You also don’t have to buy a specific (or expensive) cut of meat. I’ve done with with chuck roast, brick roast, minute roast, brisket — whatever your butcher has is going to be delicious!

Looking for the perfect sides for this roast? Try my sesame-crusted roasted potatoes and three-ingredient garlic roasted green beans for a festive, well-rounded main course!

My Mother’s Classic Overnight Roast

I grew up with my mother making this every Yom Tov — it was always perfection! This roast will never fail you! It's so easy to make and the flavors will not disappoint!

Print Recipe

Ingredients

• 3 lbs roast*
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp black pepper
• 2 tsp salt
• 1 large onion, cut into slices
• ⅓ cup red wine

Instructions

• Preheat oven to 200°F.
• Place the roast in a roasting pan or 9×13 pan. Pour the spices over the meat and rub well.
• Scatter onion on top. Pour wine over meat.
• Cover tightly and bake for 8–10 hours.
• Chill completely before slicing. Reheat with onion and juices from the pan.

Notes

*Any roast works — chuck roast, brick roast, minute roast. Whatever you have on hand.

Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-overnight-roast-recipe/