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Ingredient List:
- 1 3-4lb @thecedarmarket French Roast
- 1.5 cups pineapple juice
- 1/4 cup + 1 tbsp pomegranate molasses
- 1 tbsp honey
- 2 leeks, cleaned and minced
- 2 tbsp salt
- 1 tsp black pepper
- Patty pan squash & pomegranate arils for garnishing
Recipe created for Cedar Market by: @Foodkidsandsleep
A French Roast, AKA Brick Roast, AKA Delmonico Roast, AKA Underblade Roast is a wonderful hunk of chuck with the marbling of short ribs and the tenderness of a ribeye. You can cook it like a prime rib or braise it like a flanken roast. For Rosh Hashana we’re going to lean into the fall and braise it, but make it just a little tropical by making our braising liquid with pineapple and pomegranate.
Cooking Instructions
Dry your roast and season with salt. Sear in a hot oiled pan for 4 minutes per side. While the roast sears, clean & mince your leeks and make your braising liquid by adding together the pineapple juice and pomegranate molasses.
Remove your roast from the pan. Now add your minced leeks to the same pan. Sauté until soft and lightly browned, then add your braising liquid and return your roast to the pan. Drizzle on some additional pomegranate syrup, honey and black pepper. Cover and bake at 300℉ oven for 2.5-3 hours.
Remove the pan from the oven. Uncover and remove the roast. Let the liquid cool, but once cooled, pour out your liquid and blend it work an immersion blender until smooth.
To serve, place roast on platter and surround with gravy. Add garnish of roasted patty pan squash and pomegranate arils & enjoy!
