My son-in-law really enjoys a good roast, so I’m always trying to come up with new ideas. I developed this recipe with fruity overtones and lots of really good seasoning so the roast comes out succulent, flavorful, and just right. We enjoyed it a lot and I hope you will too.
French Roast with Fruity Sauce
Recipe By Brynie Greisman
- Cooking and Prep: 3 h
- Serves: 10
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No Allergens
Ingredients (14)
Main ingredients
Sommelier Suggests
Start Cooking
Make the Meat
Yields approximately 10 servings (figure 1/2 pound raw meat per serving per person).
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place onions in a large roasting pan. Set aside.
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Heat a little bit of oil in a large pot and sear meat on all sides for a few minutes. Remove to roaster. Rub with salt and pepper. Spread mustard on the meat.
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Combine wine, pineapple, oil, cranberry sauce, maple syrup, and teriyaki sauce in a small bowl. Pour over meat. Add approximately two inches of water to the roaster. Sprinkle garlic cloves all around. Drizzle top of roast with date syrup.
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Cover roaster with Gefen Easy Baking Parchment Paper and then seal tightly with foil (this keeps the meat nice and moist). Bake in oven one and a half to two hours for rare meat and three to three and a half hours for well done. You can also cook the roast in a pot for approximately three to four hours (depending on cut/size), rotating every hour or so.
Note:
Refrigerate roast overnight without the gravy. Slice the next day when it has sufficiently cooled. Pour sauce over meat before heating. You can freeze the meat already sliced with just a bit of gravy and freeze the rest of the gravy separately in a container. You can also freeze leftover cranberry sauce for future use.
Credits
Meat in photo is courtesy of Matam Chofetz Chaim, Jerusalem.
