I serve this roast before the Yom Kippur fast. It can be made ahead and is very filling. Served alongside carrots and pureed parsnips it is a complete wonderful meal.
Prep Time : 3 min
Cook Time : 33 min
Ready Time : 36 min
1 (2-pound) minute roast
1⁄4 cup Montreal Steak Seasoning
2 tablespoons Worcestershire sauce*
1⁄2 cup Reduced Sodium Chicken Broth
Preheat oven to 425° F.
Place steak seasoning on a platter; roll the roast in the steak seasoning. Place roast in a small roasting pan and drizzle Worcestershire sauce over the roast.
Insert a meat thermometer into the thickest part of the roast, pushing it in about halfway. Roast for about 30 minutes for medium doneness or until the thermometer reads 160° F. Transfer roast from the pan to a carving board. Remove thermometer and let rest for 5 minutes. Pour beef broth into the hot roasting pan, stirring to get up any bits from the pan.
Slice the roast across the grain and drizzle some of the pan drippings over the meat. Serve remaining drippings in a gravy boat on the side.
Serve with Braised Carrots with Dill and Pureed Parsnips as pictured.
*Using Worcestershire sauce in a meat dish in a kosher kitchen can be tricky because it contains anchovies. Look for a kosher certification mark which is not accompanied by a “fish” notation. That sauce can be used in a meat dish.
Author: Jamie Geller from JoyofKosher.com
JoyofKosher.com with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members. The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher.
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