The Israel Butcher's French Roast

By michaelmeiner

Ingredients

• 2 onions -- sliced into rings
• 1 5 pound French roast or sqare cut roast
• 1 1/2 cups duck sauce
• 1 1/2 cups dry red wine
• 1 Tablespoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons paprika

Details

Servings 1

Preparation

Step 1

Place half the onions on the bottom of the pan. Place roast on top and cover with remaining onions. Combine remaining ingredients and pour over roast. Refrigerate and marinate for at least 2 hours or overnight.

Preheat oven to 375. Bake covered for 3 hours, 15 minutes or until tender.