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One of my sons-in-law is a meat connoisseur, and I’m often challenged to come up with something that he’ll really appreciate. I tried this sauce on chicken first and then on a roast, and we couldn’t decide which was better. Even he enjoyed them both!
4-pound (1.8-kilogram) roast of your choice (see note)
salt, to taste
pepper, to taste
1–2 large onions, diced
1–2 tablespoons olive oil
15 ounces (425 grams) Tuscanini Tomato Sauce, plus an additional 1/4 cup
1/4 cup vinegar
1/3 cup honey
2 tablespoons Glicks Soy Sauce
2 tablespoons Gefen Apple Juice
1 and 1/2 teaspoons paprika in oil
3/4 teaspoons smoked paprika
1/2 teaspoon hot sauce, or to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a large pan with Gefen Parchment Paper and place roast inside.
Combine remaining ingredients in a small bowl until well combined. You might want to warm the honey in a microwave so it’ll blend together evenly.
Pour the sauce over the meat. Cover the pan with parchment paper and then seal tightly with foil. Bake for approximately two and a half hours, or until it reaches desired doneness.
Alternatively, place the roast into an eight-quart pot. Pour the sauce on top. Bring to a boil. Reduce heat and cook for two and a half to three hours.
Allow meat to cool before slicing.
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
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I made this roast, it came out delicious!