Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

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Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

Ingredients

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced
Read the whole recipe on The Jewish Hostess