Oven Roasted Pork Loin Roast

This is a very flavorful, juicy well seasoned Pork Roast, so good. Leftovers make great sandwiches too

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 Ingredients

Olive oil spray and oil

½ tablespoon of any other salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika regular or smoked

1 teaspoon dried sage

1 teaspoon dried thyme

3 pounds pork shoulder roast boneless

How to make it:

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 

Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.

Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 

Insert a meat thermometer probe into the middle of the pork roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the meat thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound). 

Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes. Carefully remove the butcher twine from the roast, slice, and serve. 

Perfect Pot Roast

This is the best recipe for the Perfect Pot Roast you will ever make, cooked slowly on the stove top
or put it in the oven on a cold day and let it cook. Amazing flavor, greatest gravy you will ever make with a roast.

Ingredients

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
2 whole Carrots
1 stalk celery chopped
 turnips, carrots, potatoes(your choice)
mushrooms(optional)
Salt To Taste
Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Fresh vegetables such as turnips, carrots, potatoes
Add mushrooms the last 15-20 minutes

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the
flavor of your pot roast like nothing else. Generously salt and Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste on both sides of your chuck
roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons
of olive oil (or you can do a butter/olive oil split).
Next put your meat in the pot and liten for that sizzle, yeah you know that's what sears the meat and all the flavors into it. Now don't get in a hurry to turn that meat, let it sear for a few minutes, when you go to turn the meat, if it doesn't easily lift, let it cook until it releases from the pan easily to flip over and do the same on all 3 sides until all is seared.

Cut two onions in half and cut 2 carrots into 2-inch slices (you can peel
them, but you don’t have to). Add in the halved onions, and a couple cloves of garlic browning them on one side and then the other, Toss in the chopped celery and let them all cook about 4-5 minutes.
Once these veggies have cooked and started to brown nice, add 2-3 cups of broth to
deglaze your pan, turn fire down to medium low add the rest of the spices, and herbs and let his all cook for at least 2 hours, keep an eye on the pot so all the juices do not cook down too much.

*You can Put the lid on, then roast in a 275 F oven for 3 hours (for a 3-pound roast). For
a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

Add the rest of the vegetables that you want for this dish the last hour to 1 1/2 hours of cooking Save the quicker cooking veggies for last 20 minutes like brussel sprouts
Add mushrooms the last 15-20 minutes

To make gravy remove meat to platter, and vegetables to bowl
Mix 2 tsp cornstarch in a measuring cup add just a small amount of water, milk or broth
to mix into a paste.
Put pot on top of stove and bring juices to boil
then add the cornstarch paste whisking into the hot liquid in pot and keep
stirring until it thickens. Plate the meat and slice. Serve over Pot Roast and veggies.