Wine-Braised Succulent Yom Tov Roast with Diced Vegetables

This wine-braised roast is a real taste of home and the perfect classic Yom Tov main dish!

wine-braised roast sliced

When it comes to serving meat at Yom Tov meals, I generally stick to basic, traditional roasts. That’s what I grew up with and what, to me, is the definition of a Yom Tov seudah main. My mother would serve the most incredible yet simple roasts that I would literally dream about from one Yom Tov to the next. I have never been able to exactly replicate her meats, but I always try. 

Recently I took my son out to eat to celebrate a milestone and he ordered braised meat. As soon as I tasted it, I thought “Yom Tov meat!” Then I tasted it again, this time slowly savoring the flavors so I could later recreate it — and here it is!

cut-up veggies for roast

The cut-up vegetables here add a step, but in my opinion, it’s so worth it! 

When making a lot of meats for Yom Tov, I find it easiest to just throw them all into disposable 9×13 pans. But if you can take a few extra minutes to make this wine-braised roast in a real roaster pan, it really comes out that much better.  

The red wine in this recipe adds a tremendous amount of flavor to the meat. I get asked all the time what type of red wine to use, and the answer is that I am not particular about that at all. You can use dry, semi dry, or even sweet wine — whatever you have on hand.

I tried this recipe with a chuck eye roast and a minute roast. They both came out great. I imagine it would work with any roast — it’s really versatile.

This meat freezes beautifully. I suggest letting it cool completely by leaving it in the fridge for several hours before slicing it. If freezing, slice first and then freeze in its own juices.  

This meat is a delicious accompaniment to my foolproof oven-baked couscous and pastrami.

Wine-Braised Succulent Yom Tov Meat with Diced Vegetables

A real taste of home, the perfect Yom Tov main!
Print Recipe


  • 1 3-lb. (approx.) roast*
  • Salt and pepper, to taste
  • 1 tsp thyme (if you don’t have it, you can omit)
  • 1 stalk celery, finely diced
  • 1 onion, finely diced
  • 1 medium carrot, finely diced
  • 3 garlic cloves, minced
  • 1 Tbsp cornstarch or flour
  • 1 cup chicken or beef stock (or 1 cup water mixed with 1-2 tsp consomme powder)
  • 1/2 cup red wine


  • Preheat oven to 350° for regular cooking or 200° for "low and slow" cooking.
  • Season meat with salt, pepper and thyme and set aside.
  • Place vegetables in a roaster or 9×13.
  • Combine stock and flour (or cornstarch) and mix well. Pour into roaster. Add wine and mix all together.
  • Nestle meat in the vegetables and spoon some vegetables and liquid on top. Cover pan tightly.
  • Bake at 350° for 3 hours or 200° for 6-8 hours.
  • Cool completely. For best results, refrigerate for 6-8 hours before slicing.


*Any roast will do. I tested this recipe with chuck eye roast and minute roast, and both came out great.
This meat freezes very well.

Recipe by Faigy Murray |

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