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Apricot Brick Roast

Meat Meat
8 Servings Serving Icon
3 Hours, 25 Minutes Preferences Icon

This recipe was planned for my blog

But my brain is in a fog

Fourteen coffees — no, not a joke

It’s pe$ach and we’re all going broke


I wanted something easy

And really, not to be cheesy

But this one’s got wine

And it sure is pretty fine!


It’s simple and quick

And surely the one I’d pick!

If y’all would care

The recipe I can share.




Place the roast in a large roasting pan.


Peel and thinly slice the onions. Arrange the slices from one onion around the roast. Sauté the rest of the onions in a small pot with the oil, add water if the mixture looks dry. When the onions are dark brown, they’re done.


Spread the jam on top of the roast and then add the sautéed onions. Sprinkle the brown sugar over the top.


Pour wine around the pan and season everything with salt and pepper. Cover tightly and cook at 300 degrees Fahrenheit for three to four hours. Cool and slice!