Wednesday, April 15, 2009

Passover Roast

By Sunday of Passover, which started on Wednesday, we were dying for meat. We tend to eat a TON of poultry this time of year. This is wonderful anytime though.

So - without further ado - Passover Roast!

1 medium size roast (I forgot to check the poundage)
2 large sweet onions sliced
2 -3 handfuls of baby carrots
½ c. red wine
½ c. water
2 T red wine or balsamic vinegar
1 - 2 T Worcestershire sauce
1 T olive oil
2 cloves garlic through the masher

Preheat oven to 300.

Get the oil very hot in an oven proof dutch oven. Salt and pepper the roast. Brown the roast on all sides and add the onions in about ½ through this process to get them a little browned too. Add in the garlic & carrots. Add in all the liquids. Cover with an ovenproof lid.

Roast for 3-4 hours. I really don't think you can roast this too long. Try not to peek too often. After 2 hours check for liquid level and add another ½ cup wine if necessary.

Remove roast and let rest. Reduce pan gravy. Slice roast and serve with pan gravy, mashed potatoes and horseradish sauce. Be shocked if you have leftovers!

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