Overnight Oven Cooked Roast

When the holidays roll around and we have to cook lots and lots of meals I like to change up from our standard Sabbat fare of Chicken with some delicious meat.  While I want to have a varied menu I also try to streamline my preparation and make the long hard job of standing in the kitchen that much easier.  I’ve worked out great schedule that uses my time best – and you guessed it – I’ll be writing a blog post about it real soon.

The night before the holiday I like to get all the oven time consuming items out of the way – and usually end off my night of prep, with this meat recipe.  I found this recipe years ago in a magazine and over time I tweaked it to my preferences. The original recipe called for 2-3 hours of cooking on a higher temperature – but I found that cooking on a lower degree for longer really enhanced this meat.  I have also tried it out on a few different cuts of meat and they all came out great.

A few times I attempted to make a different recipe for roast and it just wasn’t the same.  We have reached a point where my kids look forward to this particular dish when the holidays roll around. I even adapted it for Passover when we have lots of food restrictions in place.

The key to this recipe is patience in cooking the sauce and patience in browning the meat.  I absolutely LOVE the Pampered Chef Griddle. I know it seems pricey but it is a WELL worth it investment, I use this griddle to make dinner – burgers, grilled chicken, hot dogs and more.  The benefit of using this griddle in this recipe is that you can take it off the stove from cooking the sauce and browning the meat – cover it and place it directly into the oven as it is oven-safe to 480°!

Print Recipe

Overnight Oven Cooked Roast

Luscious, soft roast recipe - perfect for a crowd!

Course

Main Dish

Keyword

Meat

Prep Time

15 Min

Cook Time

6 hours+

Passive Time

5 hours

Servings

Portions

Ingredients

• 6 LB Roast I like French Roast or Chuck Beef Roast
• 1/4 Cup olive oil
• 1 Whole onion Diced
• 6 Cloves garlic Diced
• 6 Whole Tomatoes Fresh, diced
• 1 Cup Dry Red Wine
• 4 TBSP Sugar
• To Taste salt and pepper

Course Main Dish Keyword Meat Prep Time 15 Min Cook Time 6 hours+ Passive Time 5 hours Servings Portions Ingredients 6 LB Roast I like French Roast or Chuck Beef Roast 1/4 Cup olive oil 1 Whole onion Diced 6 Cloves garlic Diced 6 Whole Tomatoes Fresh, diced 1 Cup Dry Red Wine 4 TBSP Sugar To Taste salt and pepper

Instructions

1. Turn on heat to a medium/low heat.
2. Place griddle or large low sided pan on flame.
3. Heat oil, add onions and garlic and saute till softened.
4. Add diced tomatoes, allow to cook until softened, then allow to reduce down slightly.
5. Add red wine and bring to a boil, add sugar, salt and pepper, allow sauce to reduce slightly.
6. Place meat in pan, brown on each side for at least 5 minutes. Browning the meat well locks in the juices and ensures a really soft slice!
7. If using a regular pan - transfer meat into an Oven safe dish, pour over sauce, cover tightly and bake at 325° for 6 hours. If using the griddle, remove from stove, cover tightly and place in oven. Cook as above.
8. Remove from oven and allow to cool completely. Separate juices from meat and cool in the refrigerator - the meat is easier to slice when really chilled.
9. Slice meat and place in a pan with retained juices. Either re-warm and serve or place in fridge and rewarm when ready to serve!

Recipe Notes

This meat is actually best served once left overnight in the fridge.  That is why I prefer to serve it on the second night of the holiday.  This meat also freezes incredibly well.  Separate the meat from the juices - freeze juices in its own container and freeze meat wrapped in foil and plastic.  When you want to serve - remove from freezer, thaw, slice and reheat in juice.

There is nothing quite like waking up to the aroma of freshly cooked meat filling your home!

Happy Cooking!