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Succulent and Saucy Roast Recipe

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This recipe for Succulent and Saucy Roast is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 cloves garlic
oil
3-4 lb. minute steak roast
1 c. dry or semi-dry red wine
2 c. water or apple juice

Sauce:
2 large onions, diced
6 garlic cloves from cooked meat
1 c. ketchup
⅔ c. scant c. brown sugar
¾ c. water
Directions:
Directions:
In a 6 quart pot, sauté the garlic gloves in a little oil for approximately 3 minutes. Add the roast and sear on each side. Add the wine and bring to a boil. After 10 minutes, add the water or juice and cook approximately 2 hours on low to medium flame. Remove half of the garlic and set aside for sauce. Cool and slice the meat.
Place sliced meat in a pan, pour sauce over it and bake covered @350º for at least 20 minutes. On Shabbos or Yom Tov, you can leave meat in the oven for up to 4 hours @ 200º to stay warm. This meat freezes well, with or without sauce.
For sauce, sauté onions in a small pot. Add reserved sautéed garlic and remaining ingredients. Bring to a boil: then cook on a low flame for approximately 5 minutes.
Personal Notes:
Personal Notes:
This meat turns out soft and very flavorful!

 

 

 

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