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Don’t be fooled by the short ingredient list. This roast is the ultimate in simplicity and deliciousness. I love how the silan contributes a hint of sweetness in a pool of savoriness. Double up and freeze a batch because this warrants a repeat.
3 large onions, thinly sliced
2 tablespoons Goodman’s Onion Soup Mix
1 and 1/2 teaspoons sea salt
1 teaspoon Pereg Black Pepper
3 cups stock (beef, chicken, or vegetable)
1/2 cup Heaven & Earth Date Syrup or other silan
6 cloves garlic
3 pounds french roast
Preheat oven to 350 degrees Fahrenheit.
Heat a braiser over medium heat. Add onions, stir frequently, and sauté until golden, about 10 minutes. Add onion soup mix, salt and pepper. Deglaze the pan with stock, scraping all the stuck-on bits (loads of flavor in there). Add the silan and bring to a boil. Add the garlic and roast; spoon sauce over the meat. Cover and transfer to the oven.
Cook low and slow for 90 minutes. Carefully remove from the oven and flip the meat over. Return to the oven and cook another two hours. Slice and sauce extra sauce over each slice.
Sponsored by Heaven and Earth
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There’s no mention for oil to sauté the onions?
Hi Sharon,
This is such a good Q. We inquired with Sina and actually she advised that oil omission is quite intentional because it makes the onions get a beautiful deeply brown color faster. And when the pan gets deglazed then no onions stick to the bottom.
Let us know how it comes out!
-Chana Tzirel from Kosher.com
Can I do this recipe and follow all cooking instructions with a brisket?
Absolutely! I would cook it for longer but everything else should basically be the same.
I hope this is helpful!
-Chana Tzirel from Kosher.com
what number meat is French roast in Israel?
You wrote in recipe “low & slow for 90 minutes “ What temp on low & slow for 90 minutes?
From the recipe instructions, it looks like 35o degrees F.
what is French roast in Israel?
רולדה עגל