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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.
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)
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
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Can I make this in a regular oven? I don’t have a Dutch oven
Yes, of course.
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.
Hi- you would add the meat back into the pot between steps 7 and 8. We will adjust the instructions. Thanks!
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.
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.
Does it specifically need to be French Roast or will any roast do?
Second cut brisket or top of rib work just as well.