(French cut square roast)
This is a big hit with whoever tries it.
4 – 5 pound brick roast
1 Spanish onion, diced
1 package onion soup mix
½ small jar hot and spicy Duck sauce
½ small jar sweet and sour Duck sauce
1 bag carrots, cut in small pieces
Sauté onion. Smear oil over roast and sprinkle pepper, garlic powder and paprika liberally. Put onions on top of roast. Mix duck sauce and onion soup mix together and pour over roast (can change the ratio of duck sauce according to taste). Marinate overnight. Add carrots all around. Marinate overnight. Cover tightly and bake covered 2 – 2 ½ hours at 350. Uncover for ½ hour to brown the meat. Baste often.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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