I have waxed on before about my love of Sunday slow roasts. There is something divine about a cold day cuddled up at home while the scent of meat and root vegetables fills your home. It is the stuff memories are made of, that makes you savor the perfect space you have created for yourself and your beloved ones.
Z. recently requested pot roast and then proceeded to drop my crockpot and break it. Hence, the dutch oven came out to play. Give this recipe a try. The husband gave it two thumbs up!
Ingredients
- One 2 to 3 pound pork shoulder roast
- Salt and freshly ground pepper
- ½ cup all-purpose flour
- Cooking spray
- 1 large onion cut into wedges
- 3 big carrots, chopped
- 3 big potatoes, chopped
- 8 cloves garlic, smashed
- 2 cups red wine
Directions
Preheat the oven to 325 degrees F. Season the flour very generously with salt and pepper, and then dust lightly the roast with the flour.
Put a Dutch oven over medium-high heat, and then add the cooking spray. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
Remove the roast to a platter. Stir in the vegetables and let soften for about 6 minutes.
Set the roast on top of the vegetables. Pour the wine around the meat, cover, and roast in the oven for 1 and1/2 hours.
Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
