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Sweet and Sour

French Roast

Pesach Meat wraps INGREDIENTS

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 Tomato Paste

3 sprigs rosemary

1 cup sparkling white wine

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)
DIRECTIONS
Prepare the French Roast
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.
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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.

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