Shabbat Roast Recipe

Ingredients

• Beef chuck roast (3 to 4 pounds), well-trimmed
• Olive oil – 3 tablespoons, for searing and marinade base
• Garlic cloves, minced – 4 large
• Fresh rosemary – 2 tablespoons, finely chopped
• Fresh thyme – 2 tablespoons, finely chopped
• Paprika – 1 tablespoon, for smoky warmth
• Ground black pepper – 1 teaspoon, freshly ground
• Kosher salt – 2 teaspoons, for balanced seasoning
• Red wine vinegar – 2 tablespoons, to tenderize and add brightness
• Honey – 1 tablespoon, for subtle sweetness in the marinade
• Carrots, cut into large chunks – 4 medium
• Yellow onions, quartered – 2 large
• Celery stalks, cut into 2-inch pieces – 3
• Garlic bulbs, halved horizontally – 2
• Beef broth – 2 cups, for slow braising
• Bay leaves – 2, whole
• Fresh parsley, for garnish – 2 tablespoons, chopped