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Simply Kosher with Jamie Geller - Roast

Try this extremely tasty sweet and pungent Asian roast.

Sweet and Pungent Asian Roast

Contributed by Jamie Geller

Prep:9 minutes
Cook:2 to 2 hours, 30 minutes
Chill:none
Yield:8 servings

Ingredients

1 (5-pound) top chuck French roast or silver tip roast
¼ cup soy sauce
¼ cup sesame oil
¼ cup olive oil
¼ cup teriyaki sauce
¼ cup honey
¼ cup Gold’s Szechuan-style duck sauce (Hot & Spicy)
2 tablespoons ume plum vinegar
¼ cup prepared crushed garlic
¼ cup dried parsley flakes

Preparation Instructions

  • Preheat oven to 325° F.  Lightly grease a roasting pan with non-stick cooking spray.
  • Rinse roast, pat dry and place in prepared pan.
  • In a bowl, place soy sauce, sesame and olive oils, teriyaki sauce, honey, duck sauce, plum vinegar, garlic and parsley flakes.  Stir to mix well.  Pour over roast.
  • Cover pan with aluminum foil, sealing at the edges but tenting the foil so that it does
    not touch the roast.
  • Bake at 325° for 2 hours to 2 hours and 30 minutes until very tender.
  • Let stand at room temperature for 5 to 10 minutes before slicing diagonally against the grain.