This kosher recipe for Marinated Chuck Eye Roast is so tender that you can cut it with a butter knife. Roasts can be tricky and there is little room for error. This recipe makes it a snap to prepare a delicious roast for Shabbat, Rosh Hashanah, or Sukkot. Slice thick for an amazing chuck steak dinner! Only 8 ingredients and low heat take all of the pressure out of your holiday roast. This roast goes very will with any number of side dishes. This recipe is kosher, non-dairy, and gluten free. Read on to learn how to make the best Marinated Chuck Eye Roast recipe.
Why This Recipe Works
- Super simple to make. Roasts can scare some people because of their complexity and timing issues. This recipe uses a simple marinade and low heat. No worries!
- Only uses 8 ingredients. Prep takes no time at all. It has never been easier to make a marinade for chuck roast.
- Tons of flavor. When you spend the time and money it takes to prepare a nice roast for Shabbat or Yom Tov, the last thing you want is a dry flavorless roast. This chuck eye steak recipe comes out moist and flavorful every time!
- Doesn't dry out. Because this recipe uses low heat, the oven will never get hot enough to really dry our your roast. Juicy, tender, delicious roast beef will be on your table.
8 Ingredient Recipe
One of the great things about this recipe is just how quick and easy it is to put together. Sometimes, a nice piece of meat and a simple beef roast marinade is all you need. This recipe does not use Worcestershire sauce, balsamic vinegar, or olive oil. Instead it does use:
- Beef Roast - for this recipe we used a beef chuck eye roast which has a nice balance of fat and meat. This cut is from the center of the chuck roast and is naturally more tender. You can also use brisket or a whole chuck roast. When you make the roast, you can start with it just out of the refrigerator. Better yet, let it come to room temperature first.
The marinade for beef roast includes these ingredients:
- Garlic - tons of flavor.
- Onions - adds some sweetness and some bite to the marinade.
- Cola - tenderizes the meat during the marinading process. Also adds some sweetness.
- Honey - adds natural sweetness.
- Ketchup - for flavor.
- White vinegar - for flavor and to help tenderize the meat.
- Salt and fresh ground black pepper - to taste.
A Step by step guide to making this recipe
Time needed: 4 hours and 5 minutes.
The best Marinated Chuck Rib Eye Roast step by step.
- Prepare for marinating a beef roast.
Lay the roast in a baking dish that is roughly a few inches larger than the meat you are using. If you are using a disposable pan, make sure to double up.
- Make the beef chuck roast marinade.
Put the garlic, onions, cola, honey, ketchup, vinegar, salt, and black pepper into a food processor or blender and puree until all of the ingredients are well blended. When it is ready, the marinade can be kind of chunky but that is ok as these chunks of onion and garlic will cook nicely with the roast.
- Pour the chuck roast marinade.
Marinating the beef roast is easy. Pour the marinade over the meat making sure that you cover as much of it as you can. Cover, and let it sit overnight.
- Roast away!
Preheat the oven to 200ºF. That's right, 200ºF. The first time we made this, I couldn't believe it either. Bake covered for 4 hours, or about 35 minutes per pound. At 200ºF, the oven never gets hot enough to dry out the roast. At the end of the baking time, you will be left with a perfect medium temperature roast. The internal temperature should be 130ºF. Slice into chuck eye steaks just before serving.
Just look at that:
This recipe is cooked at a low heat over a long period of time to help it stay moist. Also, covering it while it is roasting will lock a lot of the moisture in and keep it from drying out.
The recipe as written produces a beautiful medium rare/medium roast. To get it more on the medium to medium/well side, roast it covered at 300ºF for 4 hours instead of 200ºF.
In a perfect world, this roast is best when served right after the initial cooking time. Let's face it, cooking for Shabbat or Yom Tov is sometimes a multi day process and you will need to make your roast in advance. Not a problem, just reheat covered at 300ºF for 30 minutes.
Yes you can make a grilled chuck roast. Just make sure to place the roast in foil pan first. Then, put the covered roast on the grill grate without the heat underneath. This is the same whether you are using a gas grill or a charcoal grill. Grilling this way is called using indirect heat and our Smoked Chicken Quarters use the same process. Uncover for the last 10 minutes to give the beef chuck a light smoky flavor. Follow the rest of the recipe as written.
Tips and Suggestions
This roast is an amazing main dish for any Shabbat, Rosh Hashanah, Sukkot, or Yom Tov. A great main dish deserves tasty side dishes to serve. Here are some of our suggestions for side dishes that go well with our Marinated Chuck Eye Roast.
- Quick and Easy Sheet Pan Broccoli
- Sweet Potato Medallions
- Israeli Salad
- Red Cabbage Salad
- Oven Roasted Asparagus
- Rum Glazed Carrots
- Easy Authentic Spanish Rice
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Marinated Chuck Eye Roast
- Food processor or blender
- Large baking dish
- 6 lb chuck eye roast you can also use a whole chuck roast or a brisket
- 1 cup cola
- ¼ cup honey
- 3 tablespoon ketchup
- 2 tablespoon vinegar
- 1 tablespoon salt
- 1 onion
- 2 cloves garlic
- Place the roast into a baking pan.
- Puree the onion, garlic, ketchup, cola, honey, vinegar, and salt to make the marinade.
- Pour the marinade over the meat covering as much as possible.
- Cover and let marinate in the refrigerator overnight.
- Preheat oven to 200ºF.
- Roast in the oven for 4 hours.
- Slice just before serving.