Most weeks my dad makes a roast, either beef or pork. I've asked him for the recipe too many times to admit...which means it's time to post it here on the blog so my forgetful self can look it up whenever I need to.
Thyme Roast- pork or beef roast, 3-3.5 pounds
- 3/4-1 teaspoon powdered thyme
- 3/4-1 teaspoon salt
- 1/2-3/4 teaspoon black pepper
- 2 (or more) cloves of garlic
- olive oil, as needed to make a paste
To cook, place in a casserole or dutch oven, uncovered at 400 F for 20 minutes. Then cover the dish and reduce the temperate to 275 F for 3-5 hours.
This is great on sandwiches or just sliced as a meat course with dinner. The drippings should definitely be saved and used for cooking mushrooms or making the best dang gravy you ever did taste.
I have no idea why I didn't take a photo of the finished roast, fresh out of the oven back in November when I started this post. (I also don't know why I never published it!) But here's a look at a similar roast I cooked yesterday for my aunt and cousin, along with mint-cilantro-lemon pesto and a loaf of cranberry pecan oat bread:
5 comments:
Yummers. I love thyme. Thank you for sharing. Your pesto and bread sound like the perfect accompaniment!
Hi Julie - Dave is ready to start the marinade and wants to know what you used for the final internal temp on the roast? Thank!
I usually aim for 150F, Barb!
Thanks! I'll let you know how it turns out...
Thanks...I'll let you know how it turns out...
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