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4–6 pound french roast or the equivalent
3 heads garlic (36 garlic cloves), unpeeled
1/4 cup Bartenura Olive Oil
1/4 cup prepared white horseradish (or freshly grated)
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon black pepper
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1 tablespoon Gefen Mayonnaise (or homemade)
Preheat oven to 350 degrees Fahrenheit.
Place unpeeled garlic cloves in a baking dish. Toss with olive oil, coating well. Bake for 30 minutes. Remove from oven and cool.
Lower oven temperature to 200 degrees Fahrenheit.
Remove garlic cloves from olive oil, RESERVING the oil.
Pop garlic cloves out into a food processor. Add reserved oil, kosher salt, pepper, white wine, and mayonaise. Pulse and mix until a creamy consistency is reached.
Rinse the roast and pat dry. Sprinkle with 1 tablespoon olive oil, kosher salt, and pepper.
Sear the roast in a large, greased frying pan over high heat, about 4 minutes per side.
Smear garlic horseradish sauce all over the roast. Place it in the oven on a lower rack and roast it slow and low, uncovered, for 1 and 1/2 to 2 hours per pound of meat. Raise the temperature to 225 the last hour.
Keep meat covered until ready to slice.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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Cooking & freezing roast What temp do you start the roast at before you raise to 225? Can this be frozen after cooked & sliced?
Hi- start the roast at 200 and then raise to 225. Yes, you can freeze it after cooking and slicing it.
you add the horseradish to the garlic spread? doesnt say to do so in the instructions
the recipe says bake uncovered but then say keep covered until ready to slice? is it to be baked covered or uncovered? thanks
It is baked uncovered and once you take it out of the oven cover it until it cools down and is ready to slice.