Looking for a new main dish for this year’s Passover seder? Everyone who tastes this says it’s the best roast they’ve ever had. The small amount of smoked paprika adds a special piquancy, making this a standout recipe that’s just a little different. Bonus: you can make it ahead and freeze it. One less thing to worry about when you’re making seder.

Tender Caramelized Onion Roast

Yield: 6-8 servings

Ingredients:

• 3-4 lb. chuck roast (or similar cut like shoulder roast)
• 1/4 cup granulated sugar
• 2 large sweet onions, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika*
• 2 tablespoons potato starch (for Passover) or cornstarch (if not for Passover)
• 3 tablespoons cold water

*Pereg brand has kosher for Passover smoked paprika–there are probably other brands, as well. But if you can’t find kosher for Passover smoked paprika, you can certainly substitute sweet paprika.

Method:

1. Prep the Meat: Rinse the chuck roast under cold water and pat it dry with paper towels. Rub it generously with salt, pepper, and smoked paprika on all sides. Set aside.
2. Caramelize the Sugar: In a large, heavy-bottomed pot (one that can hold the roast snugly with a lid), add the sugar. Heat over medium-low, stirring occasionally with a wooden spoon, until it melts into a rich amber syrup—watch closely to avoid burning.
3. Sear the Roast: Carefully place the seasoned roast into the pot over the melted sugar. Let it sear undisturbed for 3-4 minutes per side, turning it twice to brown all surfaces evenly (use tongs for safety). The sugar will cling to the meat, creating a sweet crust.
4. Add the Onions: Lift the roast with tongs and scatter the sliced onions underneath it in the pot. Lower the roast back onto the onion bed.
5. Slow Cook: Cover the pot and reduce the heat to low. Let it simmer gently for 2.5 to 3 hours. Check occasionally to ensure the heat is low enough to prevent scorching but high enough to keep a slight bubble in the sauce forming from the onions’ natural juices.
6. Finish the Sauce: Once the roast is tender, remove it to a cutting board to rest. Stir the onions and pan juices together. In a small bowl, whisk the potato starch with cold water until smooth, then stir it into the onion mixture. Cook over medium heat for a few minutes until the sauce thickens into a glossy gravy.
7. Serve: Slice the roast thinly against the grain and arrange on a platter. Spoon the luscious caramelized onion sauce over the top. Serve warm.

Tips:

• For extra depth, add a splash of red wine vinegar (Passover-friendly) to the onions midway through cooking.
• To freeze: Slightly undercook the roast, cool it, and freeze it separately from the sauce. When ready to use, thaw, reheat the sauce (adding the starch slurry then), slice the meat, and warm it all together.