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This succulent meat has lots of tasty ingredients in its marinade, which lend sweet notes to this main dish. Don’t raise your eyebrows at the prunes; you can opt to leave them out, but they add an intense tangy flavor to the roast and are worth including.
1 4-pound (1.8-kilogram) French roast, trimmed and rinsed
1 large onion, diced and sautéed
8–10 pitted prunes
1/4 cup Gefen Honey
3 tablespoons sweet red wine
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon oil
3 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Ginger
Place all ingredients into a two-gallon ziplock bag. Massage the marinade into the meat on all sides and refrigerate. Allow to marinate at least six hours, but no more than 24.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Pour the contents of the bag into a large roaster pan and cover tightly. Bake for three and a half hours. Remove from heat and allow to cool. Refrigerate roast; when cooled, slice.
Pour the gravy over the roast and reheat for 30 minutes, spooning onions and prunes over each slice of meat when serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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I made this roast and it was delicious! When the roast is done cooking I removed it from the pan to let it cool. With an immersion blender I blended whatever was left in the pan (water, onions, prunes…) – it creates a delicious gravy sauce to pour over the meat when serving.
this looks delicious and very easy.
can this be made ahead and frozen? if so, best way to freeze?
thank you.
Yes, you can freeze this once cooled. Just wrap it really well and freeze as needed! Defrost in your fridge overnight and then reheat it covered.