There are certain dishes that feel like an occasion the moment they come out of the oven. This French roast is one of them. I originally developed this recipe for Passover, when I needed a main course that was deeply flavorful, completely make ahead and impressive enough to anchor a holiday table. It delivered on all counts and has since become one of my most requested recipes for the high holidays.
The combination of caramelized onions, turmeric and silan gives this roast a sweet, savory depth that feels distinctly Middle Eastern and completely celebratory. The meat braises low and slow for three hours until it is meltingly tender, then gets sliced, returned to the pan and reheated in all of those incredible juices right before serving. It is the kind of dish that fills your kitchen with the most extraordinary smell and makes everyone at the table feel like they are somewhere special.
Whether you are making it for Rosh Hashanah, Passover or any Shabbat that calls for something a little more special than usual, this French roast belongs in your recipe rotation.
French Roast with Caramelized Onions and Silan
Equipment
- 5-qt Enameled Cast Iron Braiser with a lid
Ingredients
- 3 lb French Roast Also called brick roast, Colorado roast, book roast, California roast, or square roast
- kosher salt
- 2 tbsp olive oil
- 3 large onions thinly sliced into half moons
- 5 garlic cloves thinly sliced
- 2 tsp ground turmeric
- 1 lemon, juiced
- ¼ cup silan
- 2 cups chicken broth
Instructions
- At least 45 minutes prior to cooking, dry the roast with a paper towel and season very generously with salt. If I have the time I like to let it sit overnight in the fridge to let the salt penetrate the meat.
- Heat a 5-qt Enameled Cast Iron Braiser on the stove over medium-high heat. Add the olive oil and once it shimmers add the french roast, searing it 5-7 minutes on each side until it has a nice golden crust. Remove the meat from the pan and set it aside.
- Turn the heat to medium-low, add the onions and garlic and cook low and slow until they are a nice golden brown color, about 30 minutes.
- Preheat the oven to 300°. Add the turmeric and stir to combine. Turn up the heat to medium, squeeze in the lemon and deglaze the pan, scraping up the flavorful bits on the bottom of the pan.
- Turn off the heat, add the silan and stir to combine. Use a spatula to move the onions to the side and add the meat back to the pan, cover with the onions and pour the broth over the whole mixture. Cover with the lid and place in the preheated oven to cook for 3 hours.
- Remove from the oven and let it vent and cool down slightly at room temperature before placing it in the fridge overnight.
- When ready to serve, preheat the oven to 350°. Remove the roast from the pan and place it on a cutting board. Slice it thinly against the grain and place it back in the pan, covering it with the onion mixture and topping it with the lid. Place the pan in the oven for 25-30 minutes to heat through.
- I like to serve the roast straight from the roasting pan garnished with parsley and pomegranate seeds.