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Minute roasts are economical cuts of meat that can be also cut into flatiron steaks or minute steaks. Here, it’s paired with a tomato sauce that’s bursting with flavor.
2 tablespoons Manischewitz Grapeseed, avocado, or canola oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon finely chopped thyme
1 tablespoon finely chopped rosemary
2 tablespoons kosher salt
freshly cracked black pepper
1 minute roast, 3–4 pounds
1/4 cup Gefen Extra-Virgin Olive Oil
12 whole cloves garlic
4 (14-ounce) cans Tuscanini Diced Tomatoes
1 teaspoon finely chopped thyme
1 teaspoon finely chopped rosemary
2 tablespoons sugar
1 cup Kedem Marsala wine
salt, to taste
black pepper, to taste
chopped lettuce
roasted halved baby potatoes
roasted mushrooms
roasted potato sticks (try this recipe)
In a small dish, combine the oil, garlic, thyme, rosemary, salt, and pepper. Rub liberally all over the roast.
Cook in the oven at 325 degrees Fahrenheit for 15–20 minutes per pound for medium-rare, or reverse-sear as with the French roast recipe.
In a saucepan, heat the oil over medium-high heat. Add garlic and cook until golden brown, about 10 minutes.
Add the tomatoes, thyme, rosemary, sugar, wine, salt, and pepper. Bring to a simmer, then reduce heat to low and cook one to two hours, stirring occasionally. As the sauce cooks, crush the garlic and tomatoes with a rubber spoon or spatula.
Slice the roast and serve on a bed of lettuce with roasted mushrooms and baby potatoes. Top with tomato confit sauce and roasted potato sticks.
Photography by Heather Winters
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