fbpx

Recipe by Rorie Weisberg

Cranberry-Glazed French Roast

add or remove this to/from your favorites
Meat Meat
Easy Easy
10 Servings
Allergens
4 Hours, 30 Minutes
Diets

No Diets specified

This recipe is my go-to crowd-pleaser, and the Salad Mate BBQ Sauce added a great kick! I love making it in the sous-vide machine, but I gave directions for preparing it in the oven too. Enjoy!      A Food Fight, Round 2 Recipe   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

Ingredients

Meat

  • salt, to taste

  • pepper, to taste

Sauce

  • 1 tablespoon avocado or coconut oil

  • onion, diced

  • 1/4 cup sugar-free cranberry jam (I use   Fiordifrutta Cranberry Fruit Spread)

  • 2 tablespoons coconut aminos

  • 2 tablespoons  Alfasi Cabernet Sauvignon or other dry red wine

  • 1 tablespoon Salad Mate BBQ Sauce

  • 2 tablespoons orange juice

  • 1 teaspoon garlic salt

  • 1/2 teaspoon pepper

Directions

Make the Roast

1.

Combine garlic power, onion powder, paprika, salt, and pepper in a bowl. Rub them over the meat.

2.

In a large pot, sear the meat on both sides until browned.

3.

Make the sauce: Heat avocado or coconut oil. Sauté onion until translucent, then combine with remaining sauce ingredients.

4.

Transfer the sauce and meat to a sous vide bag. Cook on 136.4 degrees Fahrenheit (58 degrees Celsius) for four hours (for a medium roast). Remove meat from the bag and reserve sauce. Allow the meat to rest for 10 minutes before slicing. Serve with the reserved sauce drizzled over the meat.

Tips:

I recommend getting a proper vacuum-sealable bag for roasts, as they are heavy.
Cranberry-Glazed French Roast

Please log in to rate

Reviews

Subscribe
Notify of
10 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Chanie
Chanie
2 years ago

can I bake in oven?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Chanie
2 years ago

Yes, I don’t see why not.

Avigayil
Avigayil
4 years ago

2 questions Recipe looks amazing!
#1 I thought with sous vide cooking it is better to sear the meat after it is cooked- wont searing it before make it less permeable to the sauce?
#2 I cant find the cranberry spread- any suggestions of how I can make my own? I have fresh cranberries I froze.

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Avigayil
4 years ago

Hi- That is a good question, according to google- you can sear it before but then you still need to sear it after as well. Yes- we have a cranberry sauce recipe https://www.kosher.com/recipe/cranberry-maple-sauce-4836

Marsha Hardt
Marsha Hardt
4 years ago

Sustitute Can I leave out the coconut aminos or substitute with something else

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Marsha Hardt
4 years ago

Coconut aminos are very similar to soy sauce so you can you that instead.

Toby Spira
Toby Spira
5 years ago

Can it be frozen Is it possible to make it in advance and freeze ?
Thanks

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Toby Spira
5 years ago

Absolutely.

shuly berkowitz
shuly berkowitz
6 years ago

Rewarm? Can I make this Thursday night and rewarm erev shabbos to serve at the Friday night meal? How would I do it without drying out the meat?

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  shuly berkowitz
6 years ago

I would warm it up on indirect heat. So it won’t dry out. Don’t let it get too hot.