Succulent and Savory Mushroom-Garlic Roast
This butter-soft, delectable mushroom-garlic roast will be the star of your Yom Tov meal!
When it comes to meats for Yom Tov meals, I like to stick with what I know best: good, tried-and-true roasts that are super-easy to make, melt in your mouth and look beautiful when served. Oh, and also not so expensive! Win-win for all!
Meat is tricky. You can easily mess it up, so it’s too chewy, too tough, underone, overdone… That’s why I’ve worked to develop some pretty much foolproof recipes.
My meats don’t require a million steps — saute this, sear that, cook this, roast that. Baruch Hashem, we have so much to cook — let the meats at least be easy! My mother always made the most simple yet mouth-watering, succulent meat. It was the highlight of my Yom Tov! I looked forward to it from Sukkos until Pesach, since we never had meat on a regular Shabbos. Over the years, I played around with and added to my mother’s method to create different recipes (several of them appear in my Pesach cookbook, My Pesach Kitchen), but I always stick to the basics so my meats are delicious, easy, and foolproof.
To demonstrate just how foolproof they are…my brother told me a while back that he couldn’t make meat. You now how lots of people have that one type of food that, no matter how hard they try, it just doesn’t come out good? (For me, it’s desserts that require beaten egg whites, but that’s a discussion for another time!) So my brother loves to cook and be in the kitchen, but meat? He just couldn’t seem to master it. But then I gave him some of my recipes and he was thrilled with the results. He has since then happily added meat to his repertoire!
While this mushroom-garlic roast calls for a top of the rib roast, you can really use any cut of meat. My all-time favorite is a chuck eye roast. You can make it for a crowd and easily double it if you are having a lot of company. If you do use it, make sure to bake it in the net.
You can add diced potatoes to the bottom of the pan to make this a delicious one-pan main for a Yom Tov seudah. If I am having a smaller crowd, I like to do this.
I know some people don’t eat mushrooms on Pesach, and even though mushrooms are a big part of this recipe, you can in fact skip them and substitue onions.
I serve this meat two different ways. Since it’s butter-soft after cooking, I sometimes bring it to the table whole and serve it almost like a “pull your own beef” dish. If I do want to slice it, it needs to be extremely cold. I refrigerate it overnight and then slice it with a large, good-quality knife.
If you are going to freeze this roast, slice it first and then return the slices to the gravy in the pan and freeze like that.
If I am not roasting potatoes with the meat, I love to make my garlic knot potatoes, which are a must on Pesach. I also sometimes serve mashed potatoes with it, another Pesach favorite.
Succulent and Savory Mushroom-Garlic Roast
Ingredients
- 8 oz. baby bella mushrooms, sliced
- 10-12 garlic cloves, sliced
- 1 Tbsp oil
- 1 3-lb. top of the rib roast*
- Salt and pepper, to taste
- ¼ cup white wine
Instructions
- Preheat oven to 350°F for regular roast or 200°F for overnight roast.
- In a bowl, toss mushrooms and garlic with oil; set aside.
- Place meat in a 9×13 pan.
- Sprinkle salt and pepper over the meat and then pour wine over it. Pour mushroom mixture over meat.
- Cover pan tightly and bake for 3 hours at 350°F or overnight at 200°F.
- Let cool completely and then refrigerate for several hours before slicing.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/succulent-and-savory-mushroom-garlic-roast/
