Sweet and Pungent Asian Roast

Prep. Time: 9 minutes
Cook Time: 2 to 2 hours, 30 minutes
Yield: 8 servings

1 (5-pound) top chuck French roast or silver tip roast
¼ cup soy sauce
¼ cup sesame oil
¼ cup olive oil
¼ cup teriyaki sauce
¼ cup honey
¼ cup Gold’s Szechuan-style duck sauce (Hot & Spicy)
2 tablespoons ume plum vinegar
¼ cup prepared crushed garlic
¼ cup dried parsley flakes

Preparation Instructions:
• Preheat oven to 325° F. Lightly grease a roasting pan with non-stick cooking spray.
• Rinse roast, pat dry and place in prepared pan.
• In a bowl, place soy sauce, sesame and olive oils, teriyaki sauce, honey, duck sauce, plum vinegar, garlic and parsley flakes. Stir to mix well. Pour over roast.
• Cover pan with aluminum foil, sealing at the edges but tenting the foil so that it does not touch the roast.
• Bake at 325° for 2 hours to 2 hours and 30 minutes until very tender.
• Let stand at room temperature for 5 to 10 minutes before slicing diagonally against the grain.