If you like going all out for Friday night and serving meat as a main, you’ll love this recipe. It includes simple ingredients but still has a rich flavor, which makes every bite a true Shabbos delight
1 (4.5-lb.) French roast
2 Vidalia onions, sliced thinly
2 leeks, white part only
6 stalks celery
1/2cup olive oil
Sauce
1⁄4 cup brown sugar
1⁄4 cup white vinegar
1⁄4 cup tomato paste
2 tablespoons maple syrup 2 bay leaves
2 cups water
2 tablespoons Lawry’s seasoned salt
1. Sauté the onions, leeks and celery in olive oil.
2. Mix the sauce ingredients together.
3. Place the roast in a 9x13 pan. Pour the sauce over it and top with the sautéed veggies. Cover and bake at 300°F for 3 hour
Recipe by Yocheved Shvarzblat
Photo by Sruly Fryde
Featured in Whisk by Ami magazine
Ingredients thanks to Evergreen Kosher
