Delicious and easy. I used a big pork roast that I cut into thirds and used about 2 lbs of it. Much cheaper and now I can make it two more times! I followed the recipe pretty closely but used some suggestions from other reviewers. I rubbed the roast with a salt and pepper mixture then made a paste with the olive oil, fresh rosemary, garlic, and more salt and pepper. I cut into the top several times and mushed in some paste, then rubbed the rest of it all over. I put it in a Baggie in the fridge for an hour or two until I was ready to cook it. I seared all sides in a Dutch oven, put in some homemade turkey stock left over from thanksgiving and popped it in the oven. It was up to 150 in 1 1/4 hours. Then I added the wine, a little bit of corn starch, and added some sautéed mushrooms to make a yummy gravy. Yum yum yum!
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Delicious and easy. I used a big pork roast that I cut into thirds and used about 2 lbs of...