10 Servings
3 Hours, 30 Minutes
Allergens
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
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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.
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!