This was fabulous! I forgot the veg oil, but it didn't affect the flavor...just made the paste a little thicker (used stone ground brown mustard). :) I used a 6.5lb boston butt roast, two onions instead of three, and omitted the beer. I did add a few cups of water to the roasting pan--enough to reach about 1/4 way up the side of the roast. I also nixed the butter and cornstarch in favor of a little Wondra flour/water slurry for the gravy. The spices were perfect, and adding water to the pan beforehand made gravy a cinch--it needed no extra salt or stock, just a little thickener. The onions added so much flavor. Perfect!! (I did strain the solids and fat out of the drippings before reducing for gravy). Since my meat was bigger, it took about 4 hours to cook. But it was delicious, and I will most certainly make this again!
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This was fabulous! I forgot the veg oil, but it didn't affect the flavor...just made the paste...