This recipe was originally written for a Brisket. But it works well with any roast (especially really lean ones). The sweet-tangy sauce makes you want to lick your plate clean! We usually serve it with mashed potatoes (sauce on top) and peas. There are usually left overs, which is fine with us! We have it for lunch the next day.
- One 3 pound roast trimmed of excess fat
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 medium onion, cut in half, then thinly sliced into half-moons
- 3 cloves of garlic chopped
- One 15 ounce can of tomato sauce (preferably no salt added)
- 1/4 cup water (or low sodium chicken broth)
- 3 Tablespoons firmly packed brown sugar
- 1/3 cup plus 1 Tablespoon cider vinegar
- 1/3 cup raisins
- 5 black peppercorns
- 1 allspice berry
Preheat oven to 300F.
Pat the roast dry and sprinkle with salt and pepper. Heat 1 tablespoon of the olive oil over medium-high heat in a dutch oven or braising pot. Sear the roast until it is browned, 4-5 minutes per side. Transfer the roast to a plate.
Add the remaining oil to the pot and cook the onion, stirring a few times until softened. Add the garlic and cook for 1 minute longer. Add the tomato sauce, broth/water, brown sugar, 1/3 cup of vinegar, raisins, peppercorn and allspice. Stir to combine well. Bring the mixture to a boil and then return the roast to the pot. Spoon some of the sauce over the roast and cover and put in the oven. Cook until the roast is fork tender about 2.5-3 hours.
When done take the roast out of the pot (keep the sauce). You can either cut the roast into 1/4 slices agains the grain, or just shred it. Right before serving, stir 1 tablespoon of the vinegar into the sauce in the pot. Spoon some sauce over each serving and don't forget to put some on the mashed potatoes!