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People seem to like their roast moist, tender, and somewhat sweet, so there’s no way to go wrong with orange juice and duck sauce! This one smells great from the garlic and onions, and it literally takes five minutes to put it all together. Read more about Julie’s method for easy Pesach cooking: Pesach While You Sleep.
a 4- to 5-lb (2- to 2.2-kg) roast
3 onions, sliced
juice of 2 to 3 oranges, or 1/4 – 1/2 cup orange juice
1/2 cup Gefen Duck Sauce
3–4 tablespoons Gefen Ketchup
4 cubes Gefen Frozen Garlic
3–4 cubes frozen sautéed onion
2 and 1/2 tablespoons salt (less if you’re watching your salt intake)
1/2 teaspoon pepper
1 teaspoon garlic powder (more if you don’t have garlic cubes)
1 tablespoon onion powder
Line crockpot with liner. Place roast inside. Smear all the remaining ingredients by hand onto the roast and leave on low overnight.
Let cool 1–2 hours before freezing, with liquid. You might want to slice it before freezing, but it is so moist that it will not be difficult to cut when reheating.
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How do you rinse out the slow cookers & everything else you use when you make this and all of your other “Passover While You Sleep” recipes when you make them in your makeshift Pesach kitchen?
Where do you rinse out your slow cookers when this recipe in a makeshift Pesach kitchen?making makes
Orange Juice Roast I’ve never heard of or seen frozen cubes of garlic or frozen cubes of sautéed onions. What would be the equivalent of fresh garlic and fresh sautéed onions? The recipe looks delicious.
One frozen garlic cube is equal to one crushed garlic clove (approximately). I do not know what a cube of frozen sautéed onion is but I would add one medium onion sautéed. The cubes are not large. The truth is that in such a recipe, you can add more or less as you like. (If you live in Israel, you can find the frozen garlic, onion, parsley, basil, in the larger super-markets. I have found in the neighborhood store as well).
Top of rib roast Would this work with a top of rib roast? Any adjustments necessary?
Oven Cooking Option… This looks delicious! What would you recommend for making this recipe in the oven?
I make all my roasts in the oven overnight, so there is no reason that this roast won’t work that way too.
what temperature would you put it on and how many hours?
Low and slow. 300 tops.
I would do it overnight.
This roast is so easy to make and it is delicious! It has become one of our Pesach regulars. I make it in advance and freeze it after slicing and it reheats really well.