Recipe by Fleishigs Magazine

Sweet and Sour French Roast

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Meat Meat
Medium Medium
10 Servings

No Allergens specified

3 Hours, 30 Minutes

This roast is tender, the perfect balance of sweet and savory, a real crowd-pleaser. It tastes even better when made in advance and reheats incredibly well. Second cut brisket or top of rib work just as well. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.


Main ingredients

  • 1 (4-pound) French Roast

  • 1/4 cup oil or schmaltz

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 large onion, sliced

  • 3 carrots

  • 1 cup chopped celery root

  • 1/4 cup Tuscanini Tomato Paste

  • 3 sprigs rosemary

  • 1 cup sparkling white wine like Koenig Crémant Brut

  • 2 cups dried apricots or 3 cups chopped fresh stone fruit (peaches, plums or nectarines)

  • water or stock, to cover

  • 1/4 cup sugar

  • 1/4 cup honey

  • 2 cinnamon sticks (optional)


Prepare the French Roast


Preheat oven to 350 degrees Fahrenheit.


Rub salt and pepper all over roast.


Heat oil in Dutch oven and sear meat on all sides until golden brown. Remove roast from pot and set aside.


Add onion, carrots and celery root and sauté for about 15 minutes, until aromatic.


Add tomato paste and rosemary and cook for five minutes on medium heat.


Add wine to pan to deglaze and cook until wine reduces by half.


Add apricots, stock or water, sugar, and honey. Return roast to Dutch oven.


Cover and bake for three hours.


Remove from oven and allow to cool, covered.


Uncover pan, slice and place in liquid. At this point, you can reheat to serve, store in the fridge for two to three days, or freeze for two months.  


By: Shifra Klein from Fleishigs Magazine Issue #6 Subscribe at www.fleishigs.com

Sweet and Sour French Roast

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Rachel Leah
Rachel Leah
2 months ago

Can I make this in a regular oven? I don’t have a Dutch oven

Avigael Levi
Reply to  Rachel Leah
1 month ago

Yes, of course.

Laura Maoz
Laura Maoz
4 years ago

Missing instruction – when do you put the roast back into the pot? Thanks! The instructions don’t say when to put the roast back into the pot.

Mark your comment as a question
Reply to  Laura Maoz
4 years ago

Hi- you would add the meat back into the pot between steps 7 and 8. We will adjust the instructions. Thanks!

Rifky Rottenstein
Rifky Rottenstein
2 years ago

I would like to receive instructions on how to make this on the stove. I only have a parve oven on Pesach
. Also, can I just omit the rosemary and tomato and it will still be fine, or can you recommend a substitute?
Thanks in advance.

Reply to  Rifky Rottenstein
2 years ago

Yes, you should be able to make this on the stove top no problem- low and slow. Yes, you can omit the rosemary and tomato.

Baruch Weiss
Baruch Weiss
2 years ago

Does it specifically need to be French Roast or will any roast do?

Leah Gottheim
Reply to  Baruch Weiss
2 years ago

Second cut brisket or top of rib work just as well.