Sweet and Sour French Roast

Fleishigs Magazine Recipe By
 
  • 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

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