Joel’s Passover Braised Chuck Eye Roast

Catch Joel Gamoran on the Today Show as he puts a creative twist on the traditional Passover roast. For a fun cooking segment, watch it here. Don’t forget to try the recipe yourself!


  • 1 (4-5 pound) Chuck Eye Roast
  • 1/4 cup tomato paste
  • Salt and pepper, to taste
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (use kosher for Passover if necessary)
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 cinnamon stick
  • 1/2 bunch fresh thyme
  • 1 pound carrots, peeled and cut into chunks
  • 1 large fennel bulb, trimmed and cut into wedges
  • 1 pound fingerling potatoes, halved lengthwise


1. Preheat your oven to 375°F (190°C) and position the rack in the upper third of the oven.
2. Slather the Chuck Eye Roast with tomato paste and season generously with salt and pepper.
3. In a large baking tray, combine the sliced onions, minced garlic, beef broth, red wine, honey, olive oil, cinnamon stick, and fresh thyme.
4. Place the seasoned Chuck Eye Roast in the baking tray, turning to coat it in the sauce mixture.
5. Cover the baking tray tightly with foil and place it in the oven. Roast for 3 hours.
6. After 3 hours, remove the foil and add the carrots, fennel, and fingerling potatoes to the baking tray, arranging them around the roast.
7. Increase the oven temperature to 425°F (220°C) and return the uncovered baking tray to the oven. Roast for an additional 1 hour, or until the vegetables are tender and the Chuck Eye Roast is fork-tender.
8. If desired, switch the oven to broil for a few minutes to brown the meat further.
9. Once cooked, remove the baking tray from the oven. Let the roast rest for 10-15 minutes before slicing against the grain.
10. Serve the sliced Chuck Eye Roast with the roasted vegetables and sauce spooned over the top. Enjoy your Passover meal!