Even we don’t know why it’s called “minute roast” if it takes hours to cook. But probably because it’s so good, it’s gone in minutes. Deriving from part of the shoulder next to the London broil, this is the kind of meat you need to take the time to do it right – a nice, slow cook, and well worth the wait. (Also known as blade roast, minute steak roast)

The approximate size per package is 1.4kg.

Prices listed are based on the approximate average weight of each product. We aim to maintain all our packages within 10% of the listed price.

BEST USES:

The recipe is similar to the London broil roast. Pat the meat dry with paper towels before prepping for cooking. Lay your butterflied minute roast flat and open. Place sliced onions and garlic slices inside, and fold over the roast. Complete your marinade of wine or broth, and place in the fridge for a half-day to full-day. Place in a 450 degree oven for 15 minutes, to brown it quickly – then cover, and continue cooking at 350 for 2 hours.

RECIPE LINKS:

https://jamiegeller.com/recipes/minute-roast-with-pan-drippings/

https://www.kosher.com/recipe/simcha-minute-steak-roast-5734

PLEASE NOTE: prices listed are based on the approximate average weight of each product.

We aim to maintain all our packages within 10% of the listed price.