Props and styling by Goldie Stern
Photography by Moshe Wullige

One of my sons-in-law is a real meat connoisseur, and I’m often challenged to come up with something that he’ll really appreciate. I tried this sauce on chicken first and then on a roast, and we couldn’t decide which was better. Even he enjoyed them both!

SERVES 12

• 4-lb (1.8-kg) roast of your choice (see note)
• salt and pepper, to taste
• 1–2 large onions, diced
• 1–2 Tbsp olive oil
• 1 15-oz (425-g) can tomato sauce, plus an additional ¼ cup
• ¼ cup vinegar
• ⅓ cup honey
• 2 Tbsp soy sauce
• 2 Tbsp apple juice
• 1½ tsp paprika in oil
• ¾ tsp smoked paprika
• ½ tsp hot sauce, or to taste

Preheat oven to 350°F (175°C). Line a large pan with parchment paper and place roast inside.

Combine remaining ingredients in a small bowl until well combined. You might want to warm the honey in a microwave so it’ll blend together evenly. Pour the sauce over the meat. Cover the pan with parchment paper and then seal tightly with foil. Bake for approximately 2½ hours, or until it reaches desired doneness.

Alternatively, place the roast into an 8-quart pot. Pour the rest of the ingredients on top. Bring to a boil. Reduce heat and cook for 2½–3 hours.

Allow meat to cool before slicing.

Note: I tested this with a shoulder roast, although you can use whichever cut you prefer.

Tip: I freeze sliced meat in a pan and the gravy in a separate container, clearly marked. Freeze leftover tomato sauce, either in plastic cups or in small containers, and save for another use.

(Originally featured in Family Table, Issue 730)