Roast with Onion-Tomato Sauce
 
Ingredients
  • 4 lb roast
  • 1 tablespoon potato starch
  • Salt and pepper, to season roast
  • 2 tablespoons oil
  • 3 onions, sliced or diced
  • 3 tomatoes diced
  • 1 cup red wine
  • 1 tablespoon vinegar or lemon juice
  • 2 tablespoons honey or sugar
Instructions
  1. Preheat oven to 325F.
  2. Season meat with salt, pepper and potato starch.
  3. Heat the oil in a large pot. Brown the meat on both sides well to develop some color and flavor. Remove the meat and set aside.
  4. Place the onions and tomatoes into the same pot. Cook for 15 minutes or so until the onions and tomatoes softened. Add the wine, scraping the bottom of the pan and mixing it well. Add lemon/ vinegar and sugar/ honey.
  5. Using a hand blender, blend the onions coarsely. You can either place the meat back in the pan, or place the meat in an oven safe pan and pour the onions over it. Cover well and bake for 3 hours. Let meat cool completely (preferably overnight).
  6. Remove meat from the pan and slice against the grain. See this post. Place sliced roast in pan. Pour sauce over it. Rewarm and serve. This meat freezes well.
What cut of meat should you use?
I used a French roast. So a French roast or brick roast obviously will both work well.
Brisket (first or second cut), deckel, top of the rib... cooking times may vary but they’ll all work as well with this recipe.
Recipe by Between Carpools at https://betweencarpools.com/use-simple-fresh-ingredients-to-make-this-superb-roast/