Cranberry-Glazed French Roast

Rorie Weisberg Rorie Weisberg
Leave a review

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.

4h 30m 10
Easy Meat

Contains: Gluten, Wheat, Soy, Egg

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.

Variations:

To prepare in the oven: Season roast and allow to marinate overnight in the fridge. Follow directions for sauce above. Pour the sauce over the roast and cover tightly. Bake at 350 degrees Fahrenheit for one hour. Uncover and bake an additional 20 minutes or until browned. Allow to cool completely before slicing.

Suggested Recipes

Explore

beef brisket crowd-pleaser crowdpleaser Family Table by Mishpacha food fight french roast full and free full n free fullnfree healthy meat
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

6 Comments

Shayna Berger •

Directions for oven cooking are not added. How would you recommend to do so in an oven?
Also is it best for the meat to be oven center, or top rack... Im assuming middle center?
Lastly, How would one adjust cooking time with a smaller roast?
Thank you!

Chanie •

can I bake in oven?

Raquel Malul Kosher.com Team •
Reply to Chanie

Yes, I don't see why not.

Avigayil •

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.

Raquel Malul Kosher.com Team •
Reply to Avigayil

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

M H •

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

Raquel Malul Kosher.com Team •
Reply to M H

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

Toby Spira •

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

Chaia Frishman •
Reply to Toby Spira

Absolutely.