The recipe is so easy and so good, you’ll make it over and over and will never have to look back at this recipe again!
For awhile, I was obsessed with preparing another recipe on Between Carpools, this 9×13: Slow Cooked Minute Steaks and Yukon Gold by Esty Wolbe. Yes, we’d change up the cut of meat. But as I made it again and again, the recipe simplified and evolved into this version.
We love this recipe so much, sometimes I’ll make the potatoes even when I’m preparing a different meat as a main dish. I’ll just add one big nice short rib on top of the potatoes to flavor them, then serve the rib pulled over the potatoes.
It’s just so simple yet so good.
A note on Flanken Roasts. We have a few good recipes for this cut of meat on BCP (see this post: Flanken Roast with Shallot Sauce). Unlike short ribs, which we prefer braised in a nice sauce, we like our flanken roast without sauce. Rather, we like the liquid that comes out of the flanken roast to flavor something underneath it.
There’s been days, when hosting a big crowd, that I served these sauce-less roasts next to a sweetier, saucier roast–and one like this was always the favorite. The best meat doesn’t need much adornment.
Now, let’s get onto this recipe. It takes only 5 minutes!!!
First, just peel and slice a bunch of yellow/Yukon Gold potatoes and add them to the bottom of your roasting pan or Pyrex. Slice a big onion and add that too.
Season with the most basic of spices: I use salt, garlic powder/garlic salt, and smoked paprika. (Feel free to adjust to similar spices you use on Pesach). Add ¼ cup oil and mix.
Add the flanken roast on top.
I make a rub for the flanken roast using olive oil, lots of fresh garlic, salt, and Montreal steak seasoning (or black pepper).
That’s all. Cover and bake at 275°F (low and slow) for 4-6 hours. The time depends on what else is in your oven (whether it’s crowded with lots of Yom Tov food!) and how big the roast is. On a regular Friday, when my oven is not crowded, this is ready in 4-5 hours. When I made this for Pesach last year and my oven was perpetually stuffed, it took much longer. If you want to make this overnight, just take the oven temperature down.
You’ll know the roast (or any slow cooked meat) is ready when it springs back to the touch.
Renee Muller served this roast, cooked overnight, last Pesach and it was a huge hit in her house too! She doesn’t use any spices other than sugar and salt, nor does she use fresh garlic, so this is how she flavored it:
“I rubbed some olive oil over the roast, then rubbed sugar and salt because I have no more spices to work with! I added about a cup of chicken soup, a cup of homemade duck sauce, and about 3/4 cup of sweet red wine (the same wine I used for charoses). (Basically, whatever components that could add flavor that I already had prepped in the fridge.) I covered everything tightly and placed in a 200°F oven overnight (from earlier in the evening). I served the next day, with the potatoes. HUGE hit!”
Editor’s Note: It is known that in a Crock-Pot, meats must be fully cooked or raw before Shabbos starts. When cooking overnight in a low oven, please ask your LOR on what percentage the food must be cooked ahead of time as there are differences of opinion.
So, yes, you can adapt the spices depending on what you use; it’s pretty flexible. So, there you go. An amazing flanken roast that’s as simple as it gets.
And Yes, It Can Be Frozen!
I know, that typically, potatoes do not freeze well. Here is the exception. Because these are slow-roasted, they just get better when frozen and warmed as they’re soft, not crispy. I’ve made this ahead and frozen many times. Simply take it out to thaw in the morning and then put to warm in the oven about an hour before serving.
Flanken Roast Over Potatoes
Ingredients
- 4-5 large yellow or Yukon gold potatoes, peeled and sliced into rounds
- 1 large onion, sliced
- 1 tsp garlic powder
- 1 tsp smoked or regular paprika
- 1 tsp salt
- ¼ cup oil
- 1 Flanken Roast (any size) or Short Ribs
Garlic Rub:
- 2 tbsp olive oil
- 12 garlic cloves, crushed
- ½ tsp Montreal steak seasoning or black pepper
- 2 tsp salt
- (sometimes I add some brown sugar here too)
Instructions
- Preheat oven to 275°F.
- In a roasting pan or Pyrex, combine potatoes, onion, spices, and oil. Top with flanken roast.
- In a bowl, combine olive oil, garlic and Montreal seasoning. Rub over roast. Cover and bake for 4-6 hours, until the roast is springy to the touch.
- And Yes, It Can Be Frozen! Because these are slow-roasted, they just get better when frozen and warmed as they're soft, not crispy. I've made this ahead and frozen many times. Simply take it out to thaw in the morning and then put to warm in the oven about an hour before serving.
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yitty says
Can this be done in a Crock-Pot?
Victoria says
YES
Sara Fox says
What Crock-Pot setting would you use on a Crock-Pot, and how long would you cook it? Anything else you’d do differently when making this recipe in a Crock-Pot?
Victoria Dwek says
I haven’t personally tried this specific recipe in a Crock-Pot.
But I have cooked similar cuts of meat in a Crock-Pot for Shabbos day on low overnight, from before candlelighting to next day seudah.
Anonymous says
Can this be frozen with the potatoes after baking?
H says
The post says you can
Shana says
What temperature should it bake on?
Victoria Dwek says
275°F
RA says
Can you use a brisket for this?
Victoria Dwek says
You can use any slow cooking meat. I like bone-in meats but sure, no reason why brisket won’t work.
R.R. says
Yum I actually make the same recipe with a veal pocket and it’s also amazing and a favorite, so I can’t wait to try this!
Victoria Dwek says
Sounds Good!
B says
Can I do this with a minute or Chuck eye roast?
Anonymous says
Hi. Thanks for all your great recipes. I’m reading that Renee cooked this flanken roast overnight on shabbos! She put it in raw with the zman! That must have been an oversight because that is ossur. Please rectify the post.
s says
I don’t want to pasken but I am pretty sure that bedieved if you put up food that will be totally raw by shkiah then it’s ok and not ossur.
Anyone can feel free to correct me but I think what Renee did was ok.
s says
I think it’s muttar because there is no chance that it will ready by the night seuda and there is plenty of time till the day so you won’t be tempted to do anything to speed up the process.
Don’t know about it being in the oven though. I’ve heard this for Crock-Pots.
Victoria Dwek says
Yes, raw in a Crock-Pot only when it’s Shabbos.
Overnight cooking in oven is good for Yom Tov when your oven might be set on a low temperature.
Everyone is asked to ask their own LOR what % meat must be cooked when using oven on low temp over Shabbos.
YH says
Woud love to get Renee’s homemade duck sauce recipe referred to in the article.
betweencarpools says
It is in this post on our site.
S.P says
Can I cook this in a Crock-Pot since x have a Pesach oven?
Victoria Dwek says
Most recipes where the cooking is done low and slow is a good contender for a Crock-Pot. I haven’t tried it, but I believe it’ll be great.
Faznjaz says
How many servings does this yield?
Victoria Dwek says
It really depends on the size of your roast. The recipe works with any size roast.
Rt says
Can I do this in a foil pan? I don’t have a roasting pot
Faigy says
Hi I just want to say that I did this in foil pan and it did not take much longer to cook. Maybe only slightly longer and was super soft and delicious. Making it again now for Shavuos 🙂
Victoria says
Yes absolutely, just beware it will take much longer to cook! So if it seems like it’s taking forever to be ready and soft and springy to the touch, that’s normal.
Brenda says
Thanks so much ! How many hours should I leave it on? In a deep 9 by 13 on 275. I set the timer for 6hours. Should I set it for longer? Tysm!
GA says
Would you slice the roast before serving? Or serve it whole in the table?
Victoria Dwek says
Only whole at the table.
Emily says
Can this be done with a chuck roast? If so, for how long? I want to make this for an upcoming camping trip and I don’t want to cook shabbos dinner at the campsite.
Victoria Dwek says
Never tried it, but chuck roasts in general are fine for low and slow cooking (see this post on using a chuck roast for pulled beef: https://betweencarpools.com/is-a-brisket-or-a-chuck-roast-best-for-pulled-beef/). If you do try it, let us know the results.
Anonymous says
What temp should I leave it on if I want to cook
Anonymous says
What temp should I leave it on if I cook it overnight in my oven?
Victoria Dwek says
225-250 depending on the size of the roast, overall cooking time, whether you’re using a disposable or metal/glass baking pan, etc.
Chaya says
Can you do this with flanken strips?
Victoria Dwek says
Sure. I haven’t used flanken, but have done it with a short rib (even just one short rib when I wanted the potatoes to just have the flavor). Flanken is same thing.
rachel says
can u make this recipe using a minute roast?
Victoria Dwek says
Have not tried. Better to be something with a bone.
If you do try and it works out, let us know!
Rivki says
Hi, can this be done with a French roast?
Victoria Dwek says
Haven’t tried. If you do and it works out well, let us know!
E says
Would this work for a London broil?
Victoria Dwek says
I don’t think so. London Broil is meant for quick cooking. This is best with meats that need a long, low and slow braise. Good luck!
Brenda says
Tysm! I just put this in the oven in a deep 9 by 13 at 275 for 6 hours. Is that ok?
Thanks so so much for all your wonderful content!
Victoria Dwek says
Every oven is different, disposable is different than a real pan, and every meat size is different! You need to check the meat. When it feels springy to the touch, it’s ready!
Cindy P says
If I want to cook overnuggt with potatoes , and then serv the next night , the potatoes are good cooked for so long overnight and then will be good for first night of Yuntif?