Sometimes, the idea of cooking a big shabbat dinner can be pretty daunting. I mean, meat, roasts, sides, veggies, but then you come across super simple recipes for the main dish that taste so great and are pretty impressive, and you think to yourself, “hey, I can do this every week!”
That’s what this roast was to me. Not that I don’t love making crazy complicated dishes, especially fancy main ones, but when you come across an easy roast recipe, it’s great to try and simplify the rest of the day, especially when you’re feeding a dozen people, all with different taste buds.
This recipe is adapted (loosely) from a friend of mine, who made it on the same day. Both our recipes were a hit.
Shabbat Roast
Ingredients:
- 1 split minute roastÂ
- Salt and pepper
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 cup tomato sauce
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
Directions:
1. Preheat the oven to 350 degrees.
2. Cover the roast with salt, pepper, and garlic.
3. In a large pan, brown the roast for 4-5 minutes on each side in the olive oil.
4. Place the sliced onions in an oven proof dish and top with the roast.
5. Make the sauce: combine the brown sugar, tomato sauce, vinegar, and water. Mix well.
6. Pour the sauce over the roast and cover.
7. Cook for one hour.
8. Uncover the roast and cook for another hour.
9. Remove roast from pan and cover, to rest, at least 15 minutes.
10. Slice the roast into thin slices.
11. If your sauce is thin, reduce in a small pot over high heat for 10 minutes. Pour over the roast.
