Scale

RECIPE:

1/4 cup oil

2-3 red onions sliced

1-2 large leeks sliced

1 large onion sliced

10-15 cloves of @kosher_taste garlic

For the spices & rub:

2 tbsp. Dried rosemary

2 tbsp sweet red paprika

2 tbsp. Dried parsley

1 tbsp. Dried tarragon

2 tsp minced onion

2-3 tsp salt

2 tsp black pepper

2 tbsp. Dark brown sugar

2 large oranges, zest & juiced

Flankin Roast (I used a boneless about 3.5 pound roast – *** TIP: let your roast rest on the counter for 30’minutes before cooking it)

1 jar @goldentastesalads regular beet horseradish

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In the bottom of a good roasting pot, add the oil, onions, leek, garlic and 1/2 the spices and sugar

Mix

Zest one of the oranges and squeeze the juice over everything.

Lay the roast over the onion mixture. Rub the rest of the spices with a little oil over the top of the roast.

Add the jar of horseradish over the top of the roast fully encrusting it.

Cover and cook on 225F for about 6.5 hours

Remove and let rest for 20 minutes before slicing.