New York Roast

Chef David Blum
This roast is cut from the chuck section of the beef. It is leaner than most other roasts. Long and slow are key components to making this a successful entree.


5 lb New York Roast
2 tbsp Prepared white horseradish
3 tbsp Honey
1 tbsp Onion soup mix
1 tsp Dry thyme
1 tsp Canola Oil
2 cups Frozen peeled pearl onions
2 cups Fingerling potatoes
1 cup Dry white wine
2 cups Kedem grape juice
2 cups Chicken stock
3 Bay leaves
Salt and pepper to taste


Pat the roast dry with paper towels or disposable cloths and season all sides of roast with salt and pepper.  In a small mixing bowl, whisk the horseradish, thyme, honey and oil together.  Massage the pasty mixture on all sides of the seasoned roast and place onto a deep roasting dish. 
Place into preheated oven for 20 minutes at 450 degrees.  This will seal in all the juices we want to keep inside the roast as opposed to releasing them into the braising liquid.
Remove from oven and add the pearl onions, wine, juice, stock, onion soup mix and bay leaves.  Cover with foil and return to the oven which has been reduced to 350 degrees.  Allow to cook for 2 hours and turn the oven off.  Avoid opening the oven, which cools it off to fast.  Especially avoid opening the foil or cover of the roast to release the steam!  
The following morning, remove roasting dish from oven and take the roast out of the braising liquid.  Be sure to fully cool before slicing into 1 cm thick slices.  
Arrange sliced roast onto platter and top with pearl onions and its natural juices.  Reheat if necessary before serving.  

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