- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 25 Minutes
Diets
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.
3-4 pounds brick (French) roast
5 large onions
1 tablespoon oil
1/4 cup water
salt, to taste
pepper, to taste
1/4 cup brown sugar
2 cups Alfasi Cabernet Sauvignon or other wine (red or white, I used 1 cup of each)
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!
How Would You
Rate this recipe?
Please log in to rate
what can I replace wine with
can I slice the roast and then Re heat
yes
Will this work for a flanken roast? This sounds great (and easy) but I have a flanken roast, not brick. Would the same recipe work?
delicious and easy!