- 3-4 lb French roast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper
- 1-2 Tbsp avocado or coconut oil
- 1/4 c Fiordifrutta cranberry fruit spread
- 2 Tbsp coconut aminos
- 2 Tbsp dry red wine
- 2 Tbsp orange juice
- 1 tsp garlic salt
- 1/2 tsp pepper
Directions:Sous Vide or Baked Option
Sous Vide DirectionsCombine the spices in a bowl. Rub them over the meat. Sear meat on both sides until browned. Heat avocado or coconut oil. Sauté onion until translucent, then combine with remaining sauce ingredients. Mix to combine. Transfer the sauce and meat to a sous vide bag. (I recommend getting a proper vacuum seal-able bag for roasts, as they are heavy) Cook on 136.4 F for 4 hours. (for a Medium roast) Remove meat from the bag and reserve sauce. Rest meat for 10 minutes before slicing. Serve with the reserved sauce drizzled over the meat.
Oven DirectionsSeason roast with garlic powder, onion powder, paprika, salt and pepper. Allow to marinate overnight for 8-12 hours in the fridge. Heat avocado or coconut oil. Saute onion until translucent, then combine with remaining ingredients. Pour the sauce over the roast and cover tightly. Bake at 350 F for 1 hour. Uncover and bake an additional 20 minutes or until browned. Allow to cool completely before slicing.