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As the main event of your Purim seuda, you can’t go wrong with this impressive sweet and sour French roast. After many hours of cooking, the meat is super tenderized.
1 (5-pound) French roast
2/3 cup sugar
3 teaspoons Manischewitz Horseradish (chrein, the pink variety)
3 teaspoons mustard
3 teaspoons Heaven & Earth Ketchup
6 tablespoons vinegar (use gluten-free if needed)
1/4 cup oil
Add roast to a large pot and cover with water. Bring to a boil over high heat and cook for two to three hours, until soft and tender. Remove to a baking dish and let cool.
Once meat has cooled, place on cutting board and slice thinly. Return to baking dish.
Preheat oven to 250 degrees Fahrenheit.
Meanwhile, prepare the sauce. In a saucepan, combine sugar, horseradish, mustard, ketchup, vinegar, and oil. Bring to a boil over high heat. Pour over roast.
Cover and bake for three to four hours.
French roast courtesy of Gourmet Glatt.
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