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!

Directions

Prepare the Roast

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a large pan with Gefen Parchment Paper and place roast inside.

2. 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.

3. 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.

4. 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.

5. Allow meat to cool before slicing.

Tips:

Freeze leftover tomato sauce, either in plastic cups or in small containers, and save for another use. Freeze sliced meat in a pan, with the gravy in a separate container, clearly marked.

Notes:

I tested this with shoulder roast, but you can use whichever cut you prefer.