Since wine is a sugar, I do not use wine in my cooking. I needed to find a way to make a delicious roast with sauce. If you use good quality onions and garlic, you will have the most delicious and thick sauce imaginable.


  • Any type of kosher roast (shoulder, French, square tip, top of rib, minute)
  • Sliced onions equal to ½ the weight of the roast (e.g. 2 lbs of onions for 4 lb. roast)
  • 1 whole head of garlic, crushed
  • Salt to taste (since kosher meat is salty to begin with, I recommend salting at the end)


Braise meat in an oiled pot. Add the rest of the ingredients and barely cover with water.  Bring to a boil and then simmer, covered for 3-4 hours. Remove roast from pot, cool and slice. Using a hand blender (or transfer the liquid into a food processor once it has cooled), blend the liquid that is left in the pot. All the onions and garlic make a terrific sauce for the meat.

Crock-pot variation: Same as above, but add only ¼ cup of water. Cook on low for 8-10 hours.