This is a must make recipe on a cold winter day. It also makes delicious leftovers to take to school or the office. You can add more veggies if you like. Peppers are a nice addition so are chunks of tomato. I get warm inside just thinking about how comforting this tastes.
Pork Pot Roast
3-4 lb. pork roast or small beef chunk roast, ask your butcher to recommend a roast
Remove roast from fridge and bring to room temperature. May take 1 hour.
Preheat oven to 300.
Heat oil in an oven safe roasting pan the stovetop.
Rub spice rub all over entire roast.
Place in hot pan and brown.
Turn once a brown crust has formed and repeat to brown all sides.
Add liquid and cover with lid or foil.
Add thermometer. Place in oven and cook for 2 hours.
Check with a fork to see if the meat is starting to loosen.
If the temperature is below 160 or the meat does not pull apart and feels very firm, cover and return to the oven for another 30-60 minutes.
Once the meat has reached 160-170, it’s time to get rid of any excess fatty liquid and add the rest of the ingredients.
Carefully spoon off any fat you can easily remove. Place in a safe container to go to the trash - not down your drain.
Add sauce and all veggies.
Cook for one hour.
Remove from oven and test temperature.
Once 190 is reached, the roast is done. The veggies should be soft.
Give the veggies and all liquid a stir. At this point there will still be some fat.
Take a small taste. Does it need salt and pepper? Does it taste greasy? If so add a tiny bit more Big & Tangy sauce and a ½ tsp. of Super Chunk. The acid of the sauce and the salt of the spices will balance out the flavors for you.
Plate it up and enjoy.
Prep Time: 30 minutes
Cook Time: 4 hours
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