Chuck Eye Roast with Apples and Zucchini

On Purim, it is my family’s custom to have two meals during the day. One is around 11am, the other about 4 or 5 hours later. There was a small problem: It was 10am, and I hadn’t started cooking. I had all the side dishes ready: baked salmon filet, chicken soup with kreplach (meat filled dumplings) and vegetable salads. But the star of the show, the roast – it was staring at me from my cutting board. It wasn’t even marinating in red wine yet, and my family was expecting to eat in an hour!

Moving the timetable for the meals a bit wasn’t a problem. But figuring out what to do with the roast on the fly was starting to drive me a little crazy. It’s rare that I’ll defrost something and not have some sort of plan for cooking. But the plan I had for the roast (marinating in red wine,making slits in the meat for garlic cloves, weaving parsley into the net all around the top) was too time consuming now.

So I had apples and zucchini on my counter, for other dishes I wanted to work on, and decided to cut them quickly into chunks. A quick 5 minute bath in red wine, a sprinkle of some herbs, and I had a plan.  Note: You can make this without onions- just add an extra zucchini and 2 extra apples. The roast will be sweeter for it. 



1 chuck eye roast, about 3 lbs

2 large green zucchini, ends removed and chopped into large rings

5 Macintosh apples, cored and quartered

1 Spanish onion, halved and sliced thin

1 and 1/2 C dry red wine 

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried tarragon

Salt and pepper


To prepare

1) Preheat oven to 350F

2) Taking 3/4 to 1 C of the dry red wine and carefully pour it over the roast slowly, rubbing it into the raw meat with your hand as you go. Sprinkle with salt and pepper

3) Leave sit on the counter to quickly marinate while you chop the apples, zucchini, and onions. Arrange the apples and zucchini in the middle of a roasting pan, the onions around the edges.

4) Set the roast on top of the apples and zucchini, sprinkle with reserved herbs. Pour the remaining wine around the sides of the roast, directly on top of the fruit and vegetables.

5) Cover tightly and bake for 1 and 1/2 hrs, then let cool outside the oven for an equal amount of time. Carve the roast, and scrape all the fruit and vegetables together to serve as a side dish. Alternatively, you can quickly blend the apples, zucchini and onions together to make a thick gravy with an immersion blender or food processor. 





  1. Alex Idov says:

    I know its a Purim post, but this would be awesome for Rosh Hashana (right around the corner)…

  2. Can this be made and frozen for yom tov?

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