• 5-pound end of steak roast
  • 2 onions, diced
  • 3 cloves garlic, whole or diced
  • 1 pound mushrooms, sliced
  • 2/3 cup apricot preserves
  • 1 cup dry red wine
  • ½ cup water
  • ¼ tsp pepper
  • 2 bay leaves


Begin preparation at least 6 hours before serving. Preheat oven to 350.

Trim roast. Place vegetables, apricot preserves, liquid, and seasoning into a medium bowl. Mix until combines. Place meat in roasting pan and pour apricot mixture over it. Bake covered for 2 to 2 ½ hours.

Check roast during baking. You may want to turn it over so that flavor of juice gets well absorbed. When done, remove from oven and allow to cool. Refrigerate for a few hours or overnight.

One hour before serving, slice meat into ¼ inch slices. Preheat oven to 300. Return meat to sauce and reheat for 30 minutes. Serve warm.

NOTE: if serving on Shabbat, remove the meat from the fridge two hours before serving, let warm at room temperature.

USE: 1 covered roasting pan
YIELDS: 10-12 servings