My son-in-law really enjoys a good roast, so I’m always trying to come up with new ideas. I developed this recipe with fruity overtones and lots of really good seasoning so the roast comes out succulent, flavorful, and just right. We enjoyed it a lot and I hope you will too.
- onions - 2, sliced
- oil - for searing
- shoulder or French roast - 1 5-lb
- salt and pepper - to taste
- dijon mustard - 1 tsp
- white wine - 3/4 cup
- pineapple pieces in pineapple juice - 1 1/2 cups, liquid included
- oil - 1 tbsp
- whole berry cranberry sauce - 3/4 cup
- real maple syrup - 1 tbsp
- teriyaki sauce - 1 tbsp
- garlic - 1/2 head, cloves peeled and halved
- date syrup - 2 tbsp (silan)
Preheat oven to 350°F (180°C). Place onions in a large roasting pan. Set aside. Heat a little bit of oil in a large pot and sear meat on all sides for a few minutes. Remove to roaster. Rub with salt and pepper. Spread the mustard on the meat.
Combine wine, pineapple, oil, cranberry sauce, maple syrup, and teriyaki sauce in a small bowl. Pour over meat. Add approximately 2 inches of water to the roaster. Sprinkle garlic cloves all around. Drizzle top of roast with date syrup.
Cover roaster with baking paper and then seal tightly with foil (this keeps the meat nice and moist). Bake in oven 1½–2 hours for rare meat and 3–3½ hours for well done. You can also cook the roast in a pot for approximately 3–4 hours (depending on cut/size), rotating every hour or so.
Note: Refrigerate roast overnight without the gravy. Slice the next day when it has sufficiently cooled. Pour sauce over meat before heating. You can freeze the meat already sliced with just a bit of gravy and freeze the rest of the gravy separately in a container. You can also freeze leftover cranberry sauce for future use.