Chuckleberry Spin Beef Roast

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This dish got it’s name quite simply because I was in a flat spin one night forgetting I’d invited people over and it was just after Yomtov so there was no meat!!!! Well I found a piece off frozen chuck on the bone and had a good chuckle when the visitors exclaimed "you see the butcher’s wife knows the cuts to pick"!!!

If only they knew how, with each slice, I prayed that it had cooked through!!!

  • ServingsServings


  • 5 - 6 lbs Chuck roast on the bone (defrosted! – if you have time!!)
  • 4 onions, sliced into rings
  • 5 sprigs of fresh thyme (strip leaves off stems) or 1 heaped tsp dried
  • 1/2 cup oil
  • 1 tsp crushed garlic
  • 1 heaped tablespoon freshly grated ginger
  • 1 heaped tsp paprika
  • 1 Tbls mustard powder
  • 1/4 cup lemon juice
  • 1/4 cup soya sauce
  • 1/4 cup olive oil
  • 4 large potatoes cut in half


Place the sliced onions (I think that’s the secret ingredient) and the thyme at the bottom of a large roasting pan.

Pour ½ cup oil over the onions and thyme and place the roast on top of this.

Mix all the other ingredients (except the potatoes) in a small glass bowl and with the palm of you hand rub this mixture into the meat into every little nook and cranny. Place potatoes into the roasting dish with the meat.

Roast, uncovered, for 40 minutes on 400 Deg F. then reduce heat to 350 Deg F and roast, covered for a further 1 ½ hours . Keep basting the roast.

If you feel the roast is not brown enough, remove the covering on roast after 1 hour and roast it uncovered for a further 30 minutes until brown.

If you prefer your meat well done, place the cover back onto the roast, reduce the heat to 325 Deg F and roast for a further 30 - 45 minutes.

Because this cut of meat doesn't mind low and slow cooking it's a great cut for Shabbos.