Preheat your oven to 275 degrees Fahrenheit.
Pat the roast dry and rub the honey evenly all over the meat.
Combine coffee and spices and sprinkle evenly all over the honey coated roast, pressing lightly so it sticks.
Spread the onions in the bottom of a roasting pan and place the meat on top. Pour in the wine and broth and cover with Gefen Parchment Paper then tightly with foil.
Bake covered until fork tender, around six hours. Larger roasts may need more time. For best slicing results, slice when cold.
Directions
Notes:
Freezes very well.
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What's the best way to reheat this both from the fridge and freezer?
For best results, slice the roast while cold and reheat it tightly covered at 275–300°F until heated through. If there isn't much cooking liquid left, add a little beef broth or water to the pan to help keep the meat moist. If frozen, we recommend thawing it overnight in the refrigerator first, then reheating the same way. Enjoy!
Can I leave out the coffee or substitute it with something else ?
You technically could, it just won't be a coffee rub anymore, so not sure how it would taste.
Can I use boneless flanken roast? The but her here doesn’t sell it on the bone unless you buy short ribs
Yes, it should work!
There doesn’t seem to be a lot of liquid remaining to warm it up and I’m afraid it will be dry when warmed up plus I was hoping to service at Seder- any recommendations? It’s super moist now but
Yes! You can add vegetable or chicken stock or water so it covers the meat 1/4-1/2 way up, so it does not dry out.
Can this be made in a crockpot?
Esty said you can!
Low/high and how long? I am guessing high for 6h? Thanks!
It's up to you! Low and slow overnight or on high for less time! Just make sure there's enough liquid so it doesn't burn :)
Can I leave out the honey or maple syrup if I don't use these for Passover or what can I use instead?
Do you use brown sugar?