Balsamic French Roast

April 9, 2014
Meat

From “A Taste of Pesach”

1 5-pound French roast (also known as square-cut roast, thick London broil or brick roast)
2 tablespoons oil
1 onion, diced
2 cloves garlic, crushed

Dressing:
1 cup brown sugar
1 cup ketchup
1 cup water
3⁄4 cup balsamic vinegar
2 teaspoons apricot jam

Preheat oven to 350 degrees. Combine oil and onions in a roasting pan. Place in oven and bake for 25 minutes until onions are soft. Remove from oven. Use an immersion blender (or regular blender) to combine dressing ingredients in a small bowl. Rub roast with garlic. Place in roasting pan over onions. Pour dressing over roast and cover pan tightly. Bake for 3 hours. Makes 10 to 12 delicious servings.

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