“I came across a recipe similar to this one and it turned out awesome. So I tweaked it to fit the inexpensive roasts at the store. Super cheap meal, very filling! Serve over one slice of bread (cut in half) with mashed potatoes- Delish!!”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Melt lard in the dutch oven or very heavy bottomed pot with lid, over medium high heat.
  3. Salt & pepper all sides of roast.
  4. When the lard is starting to give off a "hot" smell, place roast in the pot.
  5. Sear the roast on each side for 1 minute to help sear in the juices.
  6. Place garlic cloves & onion slices all around the roast & stir to brown them a bit (don't carmelize the onions).
  7. Mix the Kitchen Bouquet in with 2 cups of water. Pour the water mixture over the roast. Bring to a boil.
  8. Cover tightly and place in a lower portion of the oven. Roast for 1 hour. Half way through the roasting time, turn the roast over.
  9. Once done, place the roast on a plate and cover with foil to keep warm (actually hot). Place dutch oven back on the stove over medium heat.
  10. Mix together cornstarch & 1/2 cup water. Stir into dutch oven while mashing up the garlic cloves. Bring to a boil & season to taste. Remove from stove.
  11. Slice roast & place back into the dutch oven- serve on toast with mashed potatoes.
  12. Enjoy!

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