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I dreamed up this roast a while ago, and when I tasted the sauce just as it came out of the oven, I was instantly transported to a Chinese restaurant. The pineapple in the sauce helps tenderize the meat, making it really soft. The familiar flavors work so well on a roast — even the pickiest kid in the family asked for doubles!
1 red pepper, diced
1 green pepper, diced
1 onion, diced
1 3-4-pound (1 and 1/2–2 kilogram) French roast
salt, to taste
pepper, to taste
1/3 cup Glicks Soy Sauce
2 tablespoons rice vinegar
2 tablespoons Manischewitz Honey
1/2 cup Haddar Brown Sugar
2/3 cup crushed pineapple
1 tablespoon Gefen Sesame Oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 teaspoon ground ginger
1 mango, diced
1 and 1/2 cups fresh pineapple chunks, diced
2 shallots, very finely chopped
1/2 cup fresh parsley or cilantro, finely chopped
1/2 jalapeño, or more, to taste
2 tablespoons fresh lime juice or Heaven & Earth Lime Juice
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Place peppers and onion in the bottom of a large roasting pan. Set aside.
Heat a large pan over high heat. Sprinkle salt and pepper all over the roast, then sear for about a minute per side. Place into pan over the vegetables.
Whisk all sauce ingredients together in a small bowl. Pour over meat.
Cover pan tightly and bake for three to four hours (about an hour per pound).
Combine all ingredients in a medium bowl. Stir to combine. Serve alongside the roast.
Photography and Styling by Miriam Pascal
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would this be good at room temperature for Shabbat lunch?
We think it would be better warm, but it’s also okay to serve room temperature.
Is that a brisket?
French roasts are usually made with either boneless chuck or rolled rump roast. Boneless chuck is a cut of beef from the upper shoulder of the cow.
What can be used in place of Pineapple if some one is allergic to Pineapple?
Fred London
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In the sauce you should be able to replace with any other canned fruit, maybe peaches? and for the salsa I would just increase the amount of mango.
Amazing! My kids rated this best meat ever… soft and flavorful. I used a 3 inch piece of fresh ginger instead of ground ginger and the smell while preparing this recipe was heavenly.