Overnight French Roast

5
(4)
  • Cooking and Prep: 9.5 h
  • Serves: 12
  • No Allergens

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.

Ingredients (13)

Main ingredients

Start Cooking

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.



  • Judy Nabozny

    Posted by [email protected] |2021-08-29 10:03:02
    Replies:
    0
    0
  • Ley

    Tasted great bit didn't look as fancy as the meat in the picture
    Posted by Ley |2021-06-03 15:10:09
    Replies:
    0
    0
  • malky

    The title says french toast but the recipe says silver tip. are they interchangeable? can I use a French roast?
    Posted by mschwartz123 |May 7, 2021
    0
    0
  • Michal David

    Hi how do you call French Roast in Hebrew? TIA
    Posted by Mimidavid2 |2021-04-08 14:53:18
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|April 13, 2021
    0
    1
  • sori

    Posted by [email protected] |2021-03-10 17:50:46
    Replies:
    0
    0
  • Faigy Friedman

    Posted by Faigyf |2021-03-10 14:59:01
    Replies:
    0
    0
  • shira rand

    Maybe I did something wrong...

    I followed the directions and left it in overnight. It was very burnt on the outside and kind of dry on the inside, not medium like in the picture. The sauce burnt out as well. Maybe I seared it too long or my oven temperature is inconsistent? I sliced it and added chicken soup stock so hopefully when I reheat it will be soft. I'd suggest to keep extra gravy or marinade on hand just in case your oven is like mine :-) Recipe is easy and it still looks yummy.
    Posted by shirand |2020-09-15 07:00:40
    Replies:
    0
    0
  • 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!
    Posted by shmuelb |2020-05-27 09:39:42
    Replies:
    0
    0
  • Freda Mandelbaum

    Posted by MandelbaumFreda |2020-02-21 05:18:16
    Replies:
    0
    0
  • 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?
    Posted by blombycar |January 18, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    No, the liquid will not cover the meat completely, but there is enough so that it won't burn.
    Posted by raquel_kosher|January 22, 2020
    0
    1
  • miriam waldman

    Brisket

    Would This recipe work with brisket as well?
    Posted by MW |September 15, 2017
    Replies:
    Chaia Frishman
    Definitely! Yum.
    Posted by Chaiaadmin|September 15, 2017
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Ley

    Tasted great bit didn't look as fancy as the meat in the picture
    Posted by Ley |2021-06-03 15:10:09
    Replies:
    0
    0
  • Michal David

    Hi how do you call French Roast in Hebrew? TIA
    Posted by Mimidavid2 |2021-04-08 14:53:18
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|April 13, 2021
    0
    1
  • shira rand

    Maybe I did something wrong...

    I followed the directions and left it in overnight. It was very burnt on the outside and kind of dry on the inside, not medium like in the picture. The sauce burnt out as well. Maybe I seared it too long or my oven temperature is inconsistent? I sliced it and added chicken soup stock so hopefully when I reheat it will be soft. I'd suggest to keep extra gravy or marinade on hand just in case your oven is like mine :-) Recipe is easy and it still looks yummy.
    Posted by shirand |2020-09-15 07:00:40
    Replies:
    0
    0
  • 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!
    Posted by shmuelb |2020-05-27 09:39:42
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • malky

    The title says french toast but the recipe says silver tip. are they interchangeable? can I use a French roast?
    Posted by mschwartz123 |May 7, 2021
    0
    0
  • 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?
    Posted by blombycar |January 18, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    No, the liquid will not cover the meat completely, but there is enough so that it won't burn.
    Posted by raquel_kosher|January 22, 2020
    0
    1
  • miriam waldman

    Brisket

    Would This recipe work with brisket as well?
    Posted by MW |September 15, 2017
    Replies:
    Chaia Frishman
    Definitely! Yum.
    Posted by Chaiaadmin|September 15, 2017
    0
    1
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