Roasted Garlic, Tomato, and Balsamic Brick Roast

Photo by Peninsula winery

Serves 12

Roasted garlic adds wonderful depth of flavor to everything. It’s sweeter than fresh chopped garlic and it helps tenderize this roast. If you must, substitute about 6 cloves of fresh chopped garlic for the roasted garlic to save time. I roast a few garlic heads and store them in the refrigerator for recipes like this one. This meat freezes well too. Slice it and return it to the pan sauce. Cover tightly with foil and freeze. Defrost in the refrigerator and skim off some of the fat before reheating.

2 tablespoons extra-virgin olive oil
2 onions, sliced
1 (4 ½ – 5 lb) Brick Roast, Square Roast or French Roast
1 head of roasted garlic* or 6 cloves minced garlic
¾ cup brown sugar
1 cup crushed tomatoes
¾ cup water
¾ cup balsamic vinegar
1 teaspoon orange zest

In a large skillet, heat oil over medium-high heat. Add onions and cook until softened. Place onions in a large roasting pan and put French Roast on top of onions.

Preheat oven to 350°F.

In a small bowl, mix roasted garlic (squeeze out cloves and remaining oil), brown sugar, tomatoes, water, balsamic vinegar, and orange zest. Pour over meat. Cover pan tightly with aluminum foil.

Bake for 2 ½ hours. Remove from oven. Cool and slice thinly and return meat to sauce. Rewarm and serve with sauce.

How to roast garlic
1 head garlic
2 tablespoons extra-virgin olive oil

Preheat the oven to 350°F.
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of heavy-duty aluminum foil. Drizzle with olive oil and wrap tightly in the foil. Roast until cloves are lightly browned and tender, about 45 minutes.

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