Oven-Roasted Pork Roast

Preheat oven to 250°F.

In a small bowl combine the first 6 ingredients to form a spice rub. Then coat the meat on all sides with the spice mixture. Set aside.

In a large Dutch oven that has an oven-proof cover, heat a drizzle of vegetable oil over medium-high heat. Once oil is shimmering, add chopped onion and carrots and brown on all sides, about 5 minutes. Once browned, remove veggies to a plate and reserve.

Re-heat Dutch oven over medium-high heat, adding more oil to cover the bottom, if needed. Add the seasoned meat and sear it on all sides, about 2-3 minutes per side or until golden brown. Remove meat and reserve with veggies.

Deglaze pan by stirring in the white wine and allow it to simmer for a minute. Pour in the chicken broth and bring to a simmer, scraping up the brown bits from the bottom of the pan. Return the vegetables and meat to the simmering broth. Add water, if needed, to reach about the middle of the piece of meat. Cover and bring to a simmer. Once simmering, move the covered Dutch oven to the preheated oven.

Roast the meat for about an hour per pound or until the internal temperature reaches 170°F. Don’t peek until the very end, just to check the temperature. When done remove pan from oven and let the pork rest, covered for about an hour. When ready to serve, move meat and vegetables to a serving platter. Serve with optional pan juice gravy (below).

If desired, boil down pan juices on the stove top over medium-high heat to make a gravy. To thicken, cut the butter into the flour in a small dish and then add it into the gravy.Season with salt and pepper, if desired. Simmer until thickened.

Recipe adapted from Pioneer Woman’s Perfect Pot Roast.