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Thanks to all of your enthusiasm, my line of sauces continues to grow! I’m excited to introduce our latest sauce, the combination of our popular red wine sauce and barbecue sauce, with no added refined sugars! It’s sweetened only with fruits. Our goal is to help busy women put gourmet food on the table really easily… so we’ve bottled the recipe for you. Pour, bake, and serve. This sauce is equally delicious on roasts and chicken.
1 2-pound (1-kilogram) French roast
2 tablespoons oil
2 onions, thinly sliced
6 cloves garlic, minced
4 tablespoons Mishpacha Flour, divided
1 bottle Pure Food by Estée Red Wine Barbecue Sauce, or make the sauce below
3 tablespoons Tuscanini Tomato Paste
4 tablespoons red wine, such as Alfasi Cabernet Sauvignon
2 tablespoons mustard
4 tablespoons Gefen Honey
4 tablespoons barbecue sauce
1 tablespoon black pepper
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Pour the oil into the bottom of a Dutch oven. Add onions and garlic and toss with two tablespoons flour.
Coat the roast with the remaining two tablespoons flour.
Pour a bottle of Red Wine Sauce over the top of the floured roast, or make your own version by combining the ingredients above. Cover the pan well and cook for one and a half hours. (If the roast is very large, increase cooking time to two hours.)
Let cool. Slice and spoon the sauce over the meat. Add two to three tablespoons water if it’s dry. Cover again and bake for one more hour before serving.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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