In the cold winter months, I must say there is nothing more comforting then a roast, slowly cooking away along with the beautiful aromas that fills the house at the same time. In this case, we just had a big drop of snow in April!!! So to bring you a little comfort, here is a beautiful recipe for you. It’ll take the grey out of your day. You could easily do this in your crock pot but reduce the liquids by at least half and cook on low for 8 hours.
Preheat the oven at 350°F. Sprinkle the roast with salt, 7 spice, fresh ground black pepper and flour patting it in so that it coats well the roast. In a pot with a lid that goes in the oven, heat the olive oil and butter, brown the roast on all sides until you get a beautiful crust. Remove and set aside. Cook the onions in the remaining oil until they become translucent, scraping the bottom of the pot to get all that beautiful caramel flavor from the roast. Add the beer and cook until reduced by half. Add remaining ingredients, adding back the roast and it’s juices. Cook 2 to 3 hours in the oven, until it is fork tender. Adjust salt and pepper to taste. Serve with a potato or cauliflower purée and steamed green beans or roasted zucchinis.
- 1 bottom blade pork roast
- 3 apples sliced
- 1 onion minced
- 1 beer (red ale if you have or any kind will do)
- 300 ml of veal demi-glace (1 container)
- 2 cloves of garlic mashed
- 2 tbsp.of brown sugar
- 1 tbsp of salt
- 1 tbps of 7 spice
- 1 tbsp each of olive oil and butter to brown roast