Triple-use Low-and-slow Pepper Roasts

Food and Prop Styling Renee Muller
Photography Hudi Greenberger

I’ll admit it: I don’t go for the rare, red-meat thing. Sowhen Chanie and I discussed experimenting with roasts, I offered to do the longer cooking method, which results in melt-in-your-mouth, juicy meat that is usually gone before you blink. This recipe is so simple because it uses so few ingredients. Be sure to follow the instructions exactly for an out-of-this-world dish for your Yom Tov table! The gravy idea was suggested by Mr. Epstein of EpsteinMeats; once he mentioned it, my curiosity was piqued— I just had to see if this could really substitute for a mushroom sauce (for those who don’t use mushrooms).This recipe is a winner, simple to make and chock full of flavor.

SERVES 8–10

• 1 3–4-lb (1½-2–kg) flanken roast, minute roast/second-cut brisket, or chuck roast
• ¼ cup olive oil
• 4 flat tsp freshly ground black pepper
• 2 scant Tbsp sea salt

SAVORY GRAVY

• 2–3 onions, diced
• oil, for sautéing
• 1 lb (450 g) chicken gizzards, rinsed well and finely diced
• 2 cups water
• 1 cup chicken soup, plus more as needed
• 1 Tbsp potato starch, mixed with ½ cup cold water
• black pepper, for seasoning
• salt, as desired

For the meat: Preheat oven to 400°F (200°C). Cut an extra-large piece of parchment paper and place inside a 9×13-inch (20×30-cm) pan. Rinse the meat well and place into the pan.

Pour olive oil over meat and rub into both sides of the roast. Sprinkle salt and pepper over the meat, making sure to distribute evenly; rub in well. Fold the rest of the parchment paper over the meat so it’s well-wrapped. Cover the pan tightly with foil, using a double layer so that no steam escapes.