Looking for a delicious meat recipe for Passover? Look no further than this savory Shallot and Herb Crusted French Roast recipe!
I’m so sorry to do this to you, but it’s my sacred duty as a food blogger (lol!) to let you know that Pesach is just a few weeks away. I know, I know. I really don’t like to think about this either. I love pesach, but I’m not a fan of everything that comes between now and then. Don’t you wish you could just wave a magic wand and make the work go away?
Well, assuming Molly Weasley isn’t stopping by for a visit, it’s time to get planning. The good news is, I’ve got an amazing roast recipe for pesach. It’s easy, minhag friendly, for those that need, and so delicious. It’s the kind of dish that you can easily make ahead and freeze, it you’re already up to the stage of cooking your Passover meals. If not, no worries, just bookmark this delicious recipe and come back to it later!
Growing up, my parents’ custom for pesach was to use very few processed ingredients, and my mother, who is an incredibly creative cook, made incredible food with these minimal ingredients. She helped me come up with this incredible savory roast recipe.
FAQ about Shallot and Herb Crusted French Roast
Scroll past the FAQ to get to the recipe.
Can this recipe be prepared ahead of time and frozen?
Yes, this roast freezes nicely! To avoid freezer burn, make sure to wrap it well and keep it nice and airtight.
Should I slice this roast before or after freezing it?
Both options work, but because it’s easiest to cut a roast when it’s fully cooled, my suggestion is to cool it completely after cooking. Slice it, then freeze it.
As an added bonus, a sliced roast will reheat much faster than a whole roast, which is helpful over the holidays.
What’s the best way to reheat this meat?
As a general rule, it’s best to reheat food in a manner similar to how it was cooked. In the case of this roast, I would reheat it at a relatively low temperature (about 325), fully covered, until warmed through.
Can this recipe be made with any other cut of meat?
Sure! Any cut of meat that works well with a low and slow braising method will work with this recipe. Some examples would be: second cut brisket, minute roast or minute steak, and chuck roast. One important thing to keep in mind is that different cuts may need differing cook times, depending on toughness.
Can I use something else instead of the shallots?
While it’s not quite the same, you can use a small onion in place of the shallot.
Can I add garlic to this roast recipe?
Absolutely! Many people, my family included, have a custom not to use garlic on Passover, which this recipe was originally created for. But if you use garlic, or you’re making this for any other time of the year, you can definitely throw a few cloves of garlic into the rub mixture.
Can I use dried herbs or frozen herb cubes instead of fresh?
This is a tricky one to answer. As a general rule, fresh herbs are ALWAYS the best. The flavor just can’t be replicated with herbs in any other form. That being said, I know that fresh herbs aren’t always available. Frozen herb cubes are definitely a better option than dried, if you can get them.
If your only option is dried herbs, you can use them. As a general rule, 1 teaspoon of dried herbs equals a tablespoon of fresh herbs.
Can I use something else aside from dry red wine in this recipe?
Yes, you can! The reason I call for dry wine in this roast recipe is that it’s a savory dish, and I intended for it not to have any sweetness. If you prefer more sweetness with your meat, you can definitely use sweet or semi sweet wine instead.
If you prefer additional sweetness, you can sprinkle some sugar or honey over the meat before cooking it.
- 4 shallots
- 3/4 cup fresh parsley
- Juice of a lime
- 2 Tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 (3-4 lb) French roast
- 1 1/2 cups dry red wine
Preheat oven to 325.
Place all rub ingredients into the bowl of a food processor fitted with an “s” blade. Pulse until smooth.
Spread mixture all over every side of the roast.
Heat a small amount of oil a large frying pan over high heat. Sear the meat for 1-2 minutes per side, then remove from frying pan and place in a roasting pan.
Deglaze the pan: pour wine into pan, and stir over medium-high heat to dissolve the browned bits and rub residue into the wine. Pour over meat in roasting pan.
Cover tightly and bake about 3-4 hours (depending on size of the roast), until fork tender. Cool slightly before slicing.
This roast can be frozen, well wrapped, until ready to serve. Reheat covered until warmed through.
If you like this Shallot and Herb Crusted French Roast recipe, you’ll also love these Passover main dishes:
Passover Mains from Real Life Kosher Cooking:
Lemon Oregano Roasted Chicken
Pesto Chicken and Potatoes
Tomato Basil Brisket
Lamb Meatballs in Onion Sauce (use potato starch in place of flour)
Passover Mains from More Real Life Kosher Cooking:
Braised Onion Chicken
Spice Rubbed Chicken Thighs
Smokey Maple Drumsticks
Apple and Honey Stuffed Chicken
Grilled Chicken, Two Ways
Roasted Mushroom Minute Steak
Sweet and Sour Cabbage Braised Flanken
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Thanks for stopping by! I’ve got a ton more passover recipes coming your way, so hurry back soon! – Miriam
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