Chef's Quick Tip: Caramelized French Roast

This week, Leah Shemtov of Chabad Stamford, shows Tina Redwine how to make Caramelized French Roast for Passover. 
Caramelized French Roast
3‑4 lb French roast
salt and pepper, for sprinkling
1⅓ cup sugar
2 large onions, sliced in rounds
2 Tbsp cold water
2 Tbsp potato starch
Rinse the French roast and pat dry. Season well with salt, pepper, and paprika.
Place the sugar in a sauté or braising pot (the pot should also be large enough to fit the meat, covered). Over low heat, cook sugar, stirring occasionally, until sugar melts and turns into a caramel color.
Add the meat to the pan on top of the caramelized sugar. Sear both sides of the meat two times, using a fork or tongs to rotate the meat.
When all surfaces of the meat are browned, lift the roast and place the onions underneath. Cover and let cook over medium low heat for 21/2‑ 3 hours. (Make sure the flame is low enough so as not to burn the meat, but high enough so that the sauce is still bubbling slightly.) Remove meat from pan.
As the onions cook, the water from the onions will mix with the sugar, creating a sauce.
In a small bowl, combine the potato starch and water. Add to the sauce. Cook until the sauce thickens. Slice meat and serve with caramelized onion sauce.