People say that this is their favorite roast ever. But we save it and savor it on Pesach.
Yes, if you’re accustomed to preparing meat with lots of nice sauces, it can be a challenge on Pesach. Before I learned about this recipe, my no-fail Pesach secret was simply to cook meat using the best wine I could find. Then, years ago, my friend Krassie shared this roast recipe with me.
With limited ingredients to work with, cooking for Pesach is a challenge. When it comes to meats, my no‑ fail Pesach secret was to simply cook meat using the best wine I could find. But now I needed a new idea. When Krassie shared this recipe with me, I started dreaming about how delicious it sounded before I even tasted it. That was a while ago, and since then, it’s become a favorite in so many homes.
Caramelized French Roast
Ingredients
- 3‑4 lb French roast
- salt and pepper, for sprinkling
- paprika, for sprinkling
- 1⅓ cup sugar
- 2 large onions, sliced in rounds
- 2 tbsp potato starch
- 2 tbsp cold water
Instructions
- Rinse the French roast and pat dry. Season well with salt, pepper, and paprika.
- Place the sugar in a sauté or braising pot (the pot should also be large enough to fit the meat, covered). Over low heat, cook sugar, stirring occasionally, until sugar melts and turns into a caramel color.
- Add the meat to the pan on top of the caramelized sugar. Sear both sides of the meat two times, using a fork or tongs to rotate the meat.
- When all surfaces of the meat are browned, lift the roast and place the onions underneath. Cover and let cook over medium low heat for 21/2‑ 3 hours. (Make sure the flame is low enough so as not to burn the meat, but high enough so that the sauce is still bubbling slightly.) Remove meat from pan.
- As the onions cook, the water from the onions will mix with the sugar, creating a sauce.
- In a small bowl, combine the potato starch and water. Add to the sauce. Cook until the sauce thickens. Slice meat and serve with caramelized onion sauce.
Notes
Why do you even need any of the bottled stuff when a roast made with simple ingredients like this is just so, so good?
Best roast of all time ????????
I did this in the oven. Results were amazing too!
Yes, this is the best roast ever and not just for Pesach!
Would anyone know what French Roast is in Israel? Which # or name?
thanks!
Most people use number 5 which is a bit more similar to a Minute Roast but works well with this recipe.
You can actually get French Roast from Mataam Chofetz Chaim in Jerusalem
Would anyone know what French Roast is in England?
I do this every year with a brisket. Yumm!
Can i do this in a croc pot instead of on the stove top?
This roast is always a hit with my family. Can it be done on minute roasts, too? How would I adapt?
Best recipe!! Its on our Pesach rotation too
Can I do this with a flanken today ?
Made it for Pesach, it had so few ingredients I was worried it would come out flavorless. My picky family said it was one of the best roasts they ever had.
What can I use instead of potato starch ?
Like what’s a good substitute?
I’ve skipped the potato starch part many times. Other times I’ve used some flour instead.
At what point do I slice the meat ?
Tapioca starch. And if it’s not Pesach, you can use corn starch or arrowroot starch. They all work the same.
I just made this with a minute shoulder roast and it is delicious! Thank you for a delicious recipe!
Can this be done in the oven I have electric stovetop worried can’t control the heat so well. Thanks
I’m sorry I never tried it in an oven.
Can this work on a second cut brisket?
Best roast ever!
I sliced the meat and froze it with the sauce in the same container and it was perfect!
I shared this link with a few friends and they all thanked me after Yom tov for such an easy and delicious recipe!
Thanks BCP!
Can I do this with a Prime bola cut of meat?
Not sure what Prime Bola cut is (assuming its European?). The recipe should work with any roast that works when you cook it long and slow.
can i sub the sugar with honey?
if yes how much honey?
Did you end up trying this with honey? I’m looking for a way to make this without the sugar
Do I raise the flame after sugar is caramelized, to seared the meat?
Has anyone made this in the over? Would love to do so today… but can’t do it on the stovetop – don’t have a pot for it
I caramelize the sugar and search the meat on the stove top in an oven safe pan, and then transfer it to the oven. In terms of time and temperature, cook it like any basic roast recipe for the size and cut of meat you’re using.
I’ve made this recipe with minute shoulder roasts, briskets, and french roast. All were delicious because thos recipe is incredible!
Yes I baked it in the oven on 350°for 3 hours
Is there a substitute I can use for the sugar? I know that’s the key to the caramelizing but I cannot cook with it 🙁
This recipe is amazing! First time I’d ever carmelized sugar, and it came out perfectly!
Does this recipe freeze well
I’ve made this a few times now and am still burning it/drying it out even on low/medium low heat. Any tips on how to avoid that and any way to “save” the sauce or make one that can be poured over?
Can i make this with a number 4 meat in. Israel?
I baked it in the oven on 350° for 3 hours and it was the best brisket I ever made! (I skipped the onion part).
Do you caramelize the sugar and sear the meat first before putting in oven?
Made it in the Instant Pot – took FOREVER to carmelize the sugar on Saute but I was willing to wait it out. Added a cup of water after searing the meat since I got a Burn error and then let it go on high pressure for 85 minutes for a 4.15 lb roast. Came out ok. Flavor didn’t do it for me. In hindsight I would have done it for less time. HTH
Hi!
there doesn’t seem to be enough liquid to make the sauce. No need to add beef broth or wine or water after placing the beef on top of the onions? This reminds me of the beef “sli” that I ate in Israel many years ago. Looking forward to hearing from you! I have a piece of beef round waiting for your response! Thanks,
This is from KC – please ignore my previous question on the liquid.
Yes, the onions are yielding sauce. But the sauce is very sweet. I am not used to eating sweet sauce in a savory dish. I added 1/2 sliced bell pepper and some beef cubes. Still sweet. Tips?
I will slice them later and reheat tomorrow for dinner. I’d like to make this more savory! Thanks!
If you don’t want such a sweet sauce, I would suggest you find a recipe that doesn’t use 1 1/3 cups sugar.
Would this work for a square cut roast?
What’s the easiest way to clean the pot? The sugar hardens and hard to clean.
Hi, Is this a very sweet meat?
It has a lot of sugar in it, I would assume it’s probably really sweet.
How long do I wait for the sugar to caramelize? No water is needed?