Rosemary pork roast
Hey y'all! I posted this a while back on my Facebook page after Thanksgiving and needed to do a budget friendly meal. It got a lot of feedback so I decided I was going to go ahead and post it on the page.
There are times we all need to have a budget meal in place. It definitely happens to me after the holidays!
The great thing about these little pork roast is that they go on sale often around here and really cheap. I can usually get it for a dollar a pound!
I used to think the only thing these roast were good for was making pulled pork. Wrong! They are just as great as a beef roast.
The recipe I will post below is for the absolute bare bones.
Most of the time, I will stuff it with garlic, add 3 stalks of celery with it and a bag of baby carrots. But, put what you can with it when your budget allows.
- BONELESS Pork Butt Roast
- 2 small/medium onions
- Chopped dried Rosemary
- 32 oz chicken broth (can use water if your budget doesn't allow for broth)
- 2 tbsp Oil
- 1/2 cup or more flour
- Take the roast out of the package and liberally season it with salt, pepper, and rosemary
- Heat the oil in the pot you will cook in
- Sear the roast on all sides
- Add the onions and let them cook down a bit
- Add the chicken broth
- Put in the oven on 400 for about 1 hour and 45 minutes (This is for a 4lb roast- cook per instructions for your size roast)
- When the roast has read the proper temp, remove it from the pot onto a plate and set aside
- There will be juices (it may even look a little burnt)
- Add the flour and on medium high heat, cook down the flour- add more if you need it thicker- you want it thick enough to where you almost can't stir it
- Cook it for a few minutes where it turns a medium/dark tan color
- Add water slowly while stirring
- Adjust seasonings, you should have to add more salt and pepper
- Slice the roast up and plate it with a nice serving of gravy on top!