They’ll think you spent the whole day in the kitchen. HA!
One 3-4 lb pork roast
1 bay leaf
4 – 5 whole garlic cloves
1 medium onion, sliced
1 tsp rosemary
½ can of chick broth
1/3 cup white wine (optional)
Salt, pepper and rosemary your roast.
Heat large cast iron pan and coat bottom with oil on medium/high heat. Cook each side until seared. Remove from heat.
Place garlic cloves, bay leaf, onions, white wine, and chicken broth in pan with the roast and cover with foil. Roast at 350 for an hour.
Add peeled carrots. I leave them whole, but up to you. Add potatoes, which I don’t peel. I just scrub and cut them in half or quarters, depending on their size. Watch the liquid now. You may need to add a little more chicken broth. Cover and return to oven for another 90 minutes or so. Meat and vegetables should be nice and tender.
Remove bay leaf and serve. Juice remaining in pan may be thickened for gravy.
For leftovers? See Pulled Pork Sandwiches.
PLEASE SHARE and LIKE us.
By Tika for CHEW WANNA EAT?