Six-Hour Pot Roast Recipe
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Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary leaves
10 cloves garlic
1 tablespoon fennel seeds
1 1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 pounds boneless pork Boston shoulder roast (not tied)
Directions:
Heat oven to 275. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat.
Make 3 small incisions, each about 1" long and 1" deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2" intervals. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours.
Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
This recipe from CDKitchen for Six-Hour Pot Roast serves/makes 10
Recipe ID: 47209
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Main Course
Beef
Pot Roast