I love using Yummly to find good recipes and this is how I came across this recipe from Jessica at Sassy Southern Yankee. I have made Pork Roast before, but I usually wrap it in bacon, so this was a different way of making it. I have changed the recipe a bit and it turned out great!
1 lb Pork Rib Roast
2 Tablespoons Olive Oil
Salt & Pepper
8 Cloves Garlic, Smashed
3 Cups Beef Broth
2 Tablespoons fresh Thyme or 1 Teaspoon dried
2 Tablespoons Fresh Rosemary, chopped
5 Carrots, chopped
5 Potatoes, Quartered
1 Tbsp Soy Sauce
Preheat the oven to 325.
Season the meat generously with salt and fresh cracked pepper. In a large casserole dish/dutch oven heat oil until hot and add the pot roast to the hot pan. Brown the roast on all sides to seal in the moister and flavor. Once it has browned, transfer it to a plate on the side. Rub the dry mustard onto the top of the roast.
Add the chopped bacon into the hot pan with the caramelized bits from the pot roast. Cook the bacon until crisp, then add it to the pot roast plate on the side.
Into the same pan you have been using add the onions and smashed garlic. Use a wooden spoon to scrape all of the caramelized bits from the bottom of the pan as you cook the onions and garlic. Cook the onions and garlic until they are tender, about 5 min.
Return the pot roast and bacon to the pan with the onions and garlic. Pour the soy sauce on top of the roast. Add the broth, carrots, potatoes, Thyme, and rosemary to the pot. Bring to a boil. Cover and transfer to the oven. Bake for 1 hour.
Remove the Pot Roast and set to the side, covered with foil to keep warm. This will allow the juices to go back into the roast so that it is juicy and tender. Return the liquid and the rest to the stove, bring to a boil uncovered for 15 min to reduce. My potatoes and carrots were not softened to my liking, which is why I allowed them to stay in the pan while it boiled. If your potatoes and carrots are to your liking when the pot roast is first taken out of the oven, then remove them before reducing the liquids.
Slice the roast and then serve with the vegetables, reserved bacon bits and luscious gravy. Top with a bit of the fresh Thyme, Rosemary, salt and pepper.