3 hours serves 6-8

Hanukkah Pre Chuck Roast “Brisket Style” with Vegetable Pan Sauce

Our “Brisket Style” Pre Chuck Roast is cut from just above the brisket and is very similar in flavor and texture, with a bit more tenderness and juiciness than brisket. Soul warming and satisfying this recipe requires minimal prep! If you follow a Keto eating plan you can easily modify this recipe, simply remove non-complaint ingredients, the recipe will still work. If you follow Whole 30 and choose to not include potatoes in your recipes you can omit them here as well. Can be made 2 days ahead and reheated.

PREP: 30 min. PASSIVE: 2 hrs. 30 min. DIFFICULTY Easy


  • 1 Pre 24 OZ chuck roast
  • 1 T kosher salt
  • 1 T ground black pepper1 T sweet paprika
  • 1 T dried oregano
  • 1 T high heat cooking oil such as grape seed, divided
  • 1 large onion, peeled, halved and thinly sliced
  • 2 cloves garlic, mashed or passed through a garlic press
  • 1 C carrots, peeled and cut in to 2” pieces
  • 2 Yukon Gold potatoes, peeled and cut in to 2” pieces
  • 1 14 1/2 OZ can chopped tomatoes, with juice
  • 1 fennel bulb, trimmed and cut in to wedges
  • 1 bay leaf
  • 2 T prepared or homemade applesauce
  • 1 T tomato paste
  • 3 C chicken stock, divided
  • 1 t dried thyme
  • 1 t dried sage
  • 2 T chopped flat leaf parsley
  • Highspeed blender
  1. Preheat oven to 325 F.
  2. Blot chuck roast on all sides with paper towel and place on the rack of a baking tray.
  3. Mix salt, pepper, paprika and oregano in small dish. Rub spices mix onto chuck roast and let sit at room temperature for 1 hour.
  4. Heat a well seasoned cast iron pan over medium high heat. Rub 1 t oil onto roast and add another 1 t oil to the pan. When hot but not smoking sear the roast, about 3 minutes per side, until nicely browned. To sear the sides and ends of the roast, prop roast against the side of the pan or hold with tongs, making sure the pan doesn’t get too hot and burn the meat. Remove seared roast and set aside.
  5. In a Dutch Oven add remaining oil and heat pan over medlium heat. Add the sliced onions and sauté until soft, about 5 to 6 minutes.
  6. Add the next 9 ingredients (chopped tomatoes, through tomato paste) to the onions, stir and cook for 2 minutes. Add 2 C of the chicken stock, thyme and sage.
  7. Cover pot, place in oven and braise for 1 hour. Depending on the size of your dutch oven the roast might not be fully submerged. If not fully submerged, turn the roast after 30 minutes.
  8. Remove lid after 1 hour and continue braising for another 30 minutes. Remove from oven and carefully remove 2 cups of the assorted braising vegetables from the pot with a slotted spoon. Remove 1 cup of braising liquid and let both vegetables and liquid cool a bit, about 10 minutes.
  9. Replace cover on dutch oven, reheating the roast over low heat if needed.
  10. Place vegetables, braising liquid and reserved 1 C chicken stock in a blender and blend on high, being careful if the cooking liquid is still hot. Blend until smooth, pressing sauce through a sieve if needed so sauce is smooth. Keep sauce warm over low heat in a pan on the stove, adjusting seasoning as necessary. Save the additional braising liquid and vegetables to store any leftovers.
  11. When ready to serve, carefully remove roast with a spatula and tongs to keep it intact in one piece. Using a sharp knife, slice across the grain in to 1/4 inch slices, place on platter, drizzle with pan sauce, top with fresh parsley. Serve remaining sauce on the side.
  12. Leftover meat, braising vegetables and liquid can be transferred to a storage container or freezer bag and stored in refrigerator for up to 4 days or frozen for 2 months.


Amount per 510

  • 292kcal

  • 24.67g

  • 8.62g

  • 31.77g


Recipe developed by   Jennifer Borchardt