Past Articles:


1 small onion, cut into chunks

Cloves of 1 head garlic

1 firm plum tomato, halved, seeds and juice removed

Assorted fresh herbs, such as parsley, basil, dill, or cilantro

1 ½ teaspoons salt

¼ teaspoon black pepper

1 (3 pound) brick or
French roast

¼ cup oil



 In the bowl of a food processor, combine onion, garlic, and herbs. Pulse until coarse. Add salt and pepper and pulse until smooth.



 Place roast in a 9 x 13-inch baking pan.
Rub onion mixture all over roast. Drizzle oil
over roast.



 Preheat oven to broil. Place the baking pan on top of the baking sheet (this is to catch any splatters during broiling). Broil roast for 15 minutes. Flip and broil additional 15 minutes. Remove
from oven.



 Preheat oven to 250F. Cover roast and bake for 2 ½ - 3 hours. Slice and serve with pan juices.

Yield: 6-8 servings

Adapted from Passover Made Easy by Leah Schapira and Victoria Dwek

*Add whatever spices you like to this fresh rub. I like to add some cumin and extra garlic or onion powder, or maybe some dried herbs to complement the fresh.

For years, I abstained from preparing roasts. First, it was because I couldn’t find a recipe that didn’t call for loads of processed ingredients poured over it. Second, because it seemed that everyone else prepared roast every week and it just seemed very unexciting. That was until I learned to prepare it “low and slow.” When the roast is cooked at a low temperature after searing, the meat inside cooks to a soft and buttery texture. Today, we don’t dare preheat to 350ºF when it’s time to prepare roast.

Searing does not seal it juices. Rather, it creates a flavorful crust around the meat.

If you do prefer a sweeter roast, this technique will work with any of your favorite sauces. Season the meat first with salt and pepper before broiling, then add your sauce, cover, and bake at a low temperature.

I use the broiler to create the sear instead doing it in a pan on the stovetop (why use another pan?). Like the taste of barbecued meats? You can also sear your roast on the barbecue instead of using the broiler.

Really, roasts are called roasts because we’re supposed to...that’s right, roast them. To roast is to bake uncovered. To “roast” this roast, first season with salt, pepper, and the dried spices of your choice and sear it for 5-7 minutes per side. If some of the spices fall off, you can add more and sear it for an extra few seconds so they stick to the crust. Place roast on top of a broiler pan, or a rack inside a roasting pan (so the roast doesn’t sit in its own liquid as it cooks). Bake roast UNCOVERED for about 4 hours or until roast is 135ºF on a meat thermometer.

Victoria Dwek is the author of six cookbooks, including Secret Restaurant Recipes and the Made Easy Cookbook series. She’s the editor of the popular food magazine Whisk, published weekly by Ami Magazine. Each week, she brings Breadberry customers into her home kitchen through Breadberry Taste, where she shares exclusive tips. She’s available to Breadberry customers for cooking questions and menu advice at