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With the lid on, place ….

With the lid on, place the Dutch oven in a 325 degree oven for two hours. Then remove the lid and cook for another hour or hour and a half, checking to see when the roast is fork tender and shreds easily.

Remove the roast from the Dutch oven to an oven-safe dish and place in the oven to stay warm. Take out the rosemary stem and use an immersion blender to blend the remaining contents of the Dutch oven into a gravy for two minutes. Check for salt and pepper levels and adjust according to your preferences. Serve with mashed potatoes or polenta.

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