Overnight French Roast

Chavi Feldman Chavi Feldman
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Using a slow cook method in this recipe makes for a supremely tender meat. The vegetables and wine imbue it with depth and richness, making it as flavorful as it is soft.

9h 30m 12
Easy Gluten Free Low Carb Paleo Passover Meat

Directions

Prepare the Roast

  1. Sauté onions and garlic cloves in oil until golden brown. Remove from pan and sear roast on all sides, browning evenly.

  2. Sprinkle roast generously with spices. Drizzle about one tablespoon oil over meat and rub in spices to coat well.

  3. Place vegetables into a large roaster pan, deep enough to contain the meat. Add meat and arrange vegetables over and under meat.

  4. Spoon sautéed onions and garlic over the meat. Add the water and wine to the pan. Cover pan tightly and bake at 200 degrees Fahrenheit (100 degrees Celsius) for eight to nine hours, or overnight.

  5. Remove pan from oven and cool meat to room temperature. Remove the meat from the gravy and wrap tightly in foil; refrigerate to cool. Once roast is cool, slice and return meat to pan. Reheat to serve.

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7 Comments

Ley •

Tasted great bit didn't look as fancy as the meat in the picture

malky •

The title says french toast but the recipe says silver tip. are they interchangeable? can I use a French roast?

Michal David •

Hi how do you call French Roast in Hebrew? TIA

Raquel Malul Kosher.com Team •
Reply to Michal David

Many places in Israel many butchers sell the meat by numbers and have different names for meat. There is a chart online where you can see which number each cut of meat is.

Shmuel Bollen •

Perfect! Cooked it overnight last night, nine hours at 200 F. Very tender, sliced like a dream. Thanks for the recipe! Chag Sameach!

blomby car •

Does the meat need to be completely covered by the liquid it cooks in? Hi there! I've been looking for a recipe like this for a long time. Does the meat need to be completely covered by the liquid it cooks in?

Raquel Malul Kosher.com Team •
Reply to blomby car

No, the liquid will not cover the meat completely, but there is enough so that it won't burn.