Sweet and Sour French Roast

 
  • Cooking and Prep: 3.5 h
  • Serves: 10
  • No Allergens

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. 

Ingredients (15)

Main ingredients

Start Cooking

Prepare the French Roast

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Rub salt and pepper all over roast.

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

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

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

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

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

  8. Cover and bake for three hours.

  9. Remove from oven and allow to cool, covered.

  10. 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.  

About

By: Shifra Klein from Fleishigs Magazine Issue #6

Subscribe at www.fleishigs.com



  • Baruch Weiss

    Does it specifically need to be French Roast or will any roast do?
    Posted by bweiss |2021-08-23 15:52:11
    Replies:
    Leah Gottheim - Kosher.com Admin
    Second cut brisket or top of rib work just as well.
    Posted by lgottheim|August 30, 2021
    0
    1
  • Laura Maoz

    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.
    Posted by pedocare |April 1, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi- you would add the meat back into the pot between steps 7 and 8. We will adjust the instructions. Thanks!
    Posted by raquel_kosher|April 6, 2020
    0
    1
 
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  • Baruch Weiss

    Does it specifically need to be French Roast or will any roast do?
    Posted by bweiss |2021-08-23 15:52:11
    Replies:
    Leah Gottheim - Kosher.com Admin
    Second cut brisket or top of rib work just as well.
    Posted by lgottheim|August 30, 2021
    0
    1
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