Silan Braised Roast with Apples and Leeks
  • 1 large onion, cut in quarter ring slices
  • 2 leeks, cut in half moon slices
  • 2 granny smith apples, peeled and sliced
  • 1 roast, 3-5 lb, see note
  • salt and pepper, for sprinkling
  • ½ cup silan (date honey) or honey
  • ½ cup broth or white wine
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground sage
  1. Preheat oven to 325.
  2. Place onions, leeks and apples in a large (9x13 or bigger) roasting pan. Set aside.
  3. Heat a large frying pan or grill pan over high heat. Sprinkle salt and pepper on both sides of the meat, then sear on high for about 2 minutes per side, until the outside is browned. Place on top of vegetables in pan.
  4. Prepare the sauce: whisk together all ingredients in a small bowl. Pour over the meat in the pan.
  5. Cover pan tightly and bake for about 45-60 minutes per pound, until the meat is tender.
  1. For this recipe, I used a french roast, but it will work well with any cut of meat that does well braised (cooked low and slow in liquid), such as second cut brisket, minute roast, or brick roast.
Plan Ahead:
  1. This roast freezes really well. Wrap well to avoid freezer-burn.
Recipe by Overtime Cook at