French roast recipe

Onions, garlic, ketshup, honey, paprika, wine.

I personally dont measure, but I think if I did it would be similar to below measurements.

For medium to large size roast:

Onions- 1 or 2, cut up

Garlic- half bunch

Ketshup- 1/8 cup

Honey- 1/8 cup

Paprika-1 Tablespoon

Wine- 2-3 Tablespoons

How long what degrees? I cook it on the stovetop on low flame until I see the meat looks like its starting to lose its firmness and is almost falling apart at the edges. Then I let it cool somewhat and refrigerate it and slice when cold. Liquid can be strained and used for gravy with addition of 1 Tablespoon of flour to thicken, and if desired a tablespoon of honey and ketshup. Reheat slices in gravy and serve.

I hope you like it.

Ok, so its late and I’m on break at work and I see this thread titled (or so I thought) French Toast recipe. So I click on it thinking I like a good french toast too. And I glaze over the first post saying that they will be making french toast for shavuous. Awsome!! I think. French toast for shavuous. What a great Idea, you could make whole milchig meal out of “breakfast foods”. Then I scroll down and there is ketchup and onions and all that and I think haha what a smart aleck, let me post a real recipe for addict. But as I scroll to the bottom I suddenly realize that the topic is french ROAST!!! Phooey!! I would much rather have french toast. I must be really tired. Good thing the CR keeps me up during the night. Gotta make it till the AM.

ctrl, u got a job for me where I can read recipes? im coming!

Unfortunately, (or fortunately some might say) my job is 90% boredom and 10% sheer terror, panic, and stress. So I do have some time to browse recipes. But that 10% really offsets the 90%. Have a great yom tov and here is my favorite French TOAST recipe.

4 eggs

1/2 cup milk

1/2 tsp ground Cinnamon

1/2 tsp vanilla extract

Some really good heavy, heimish egg challah.

beat all ingredients. Soak the challah slices and fry over a low/med flame. (oil should not be smoking) flip over when you see tiny fry bubbles popping through the challah slice. Enjoy with (always) real maple syrup.

i dont think that will be necessary

waterboarding is quicker and less damaging than beating it

you can also gain its cooperation by convincing it you are its friend

tell it how much you knead it

Can somebody please tell me what a “French” roast is? I am assuming the French part refers to the cut of the beef. It isn’t a word used in my part of the world. If you can cook it on top of the stove in a “pot roast” style, could it be similar to a chuck roast or a similar cut? BTW, the recipes, both meat and dairy, sound terrific.

dont put powdered sugar on a french roast though

When I make a French roast I put onion slices (about 2 or 3 onions, depending on their size) and carrot chunks (about 1″) from 3 or 4 carrots and 1/2 lb. mushrooms cut in quarters in the bottom of the pot. Then I put in the roast, season it with pepper and garlic powder. Then I pour in a bottle (yes, the whole bottle) of burgundy wine. Bring to a boil and simmer for about 3 hours or more (I usually take a nap as the fumes make me sleepy).

Remove from the pot and let it sit for a bit.

Meanwhile, add one can of tomato paste to the gravy and stir until smooth.

Slice the roast and add it back into the gravy until ready to serve.

Sometimes, if I’m lazy, I’ll had some potatoes (cut in quarters lengthwise) with all the other vegetables, and then I don’t have to make a potato side dish.