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  French Roast
 
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Yaelw follow me send pm

Submitted:
  2011-01-27
Prep Time:
  10 minutes
Yield:
  10 (servings)
Difficulty Level:
  Quick and Easy
Category:
  Fleishig (Meat)
Meal:
  Lunch
  Dinner
  Kid Favorites
Course:
  Main Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Chanuka
  Shavuos
  Succos
Main Ingredients:
  Garlic
  Meat
Source:
  not specified
Bracha:
  SheHakol

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I make this almost every Friday night. It is delicious and the meat comes out so soft and juicy. I never have any leftover. As and added bonus it is so easy.
 
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Comments / Reviews
What type of meat is it called in Israel?
mashfish, 2011-02-01
I know that "matam chofetz chaim" calls it french roast. I think in Hebrew it is tzli eiyin.
yaelw, 2011-02-01
Where is the best and most economical place to get such meat in Jerusalem - Mehadrin/Glatt of course? Btw this sounds delicious
yitzi, 2011-02-23
I go to Matam Chofetz Chaim. I think you could also use Hackers meat, tzli Katef. Those are the only two that I used. It really is delicious. Good luck!
gatchmach, 2011-02-23
Do you leave the roast uncovered the entire time it's cooking or cover it after the first half hour?
mn5kids, 2011-12-27
Thanks for pointing this out. You bake it covered after the first half hour.
yaelw, 2011-12-28
How would the cook time change for a 2 1/4 lb roast?
aqua1, 2016-07-28
I would keep the first half hour uncovered and then cover for about 1.5 hours (or longer depending on how you like it)
yaelw, 2016-07-28
 
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