The preparation time for this dish is 5 minutes. The easiest dish to prepare and then into the oven for 1-1 1/2 hours. Read a book, watch a great movie, get office or house work done while your oven does the work!
Choosing a Pork or Beef Roast. Allow for water loss when working with meat, measure 5 ounces per person.
Serving 6, 30 ounces or buy a 2 lb pork roast (900 g, round up to 1 Kilo of meat).
3 onions peeled and quartered (Red or Yellow)
Do Not peel following vegetables to optimize flavor of dish.
- 4-6 Red Potatoes washed and quartered
- 4 Carrots quartered
- 3 Zucchini’s quartered and lightly salted (removes bitterness)
- Salt and Pepper to taste
- 1 teaspoon Turmeric
- 2 Garlic Cloves (peeled and minced)
- 1/4 c. Olive Oil
Pork or Beef Roast (washed and patted dry with paper towels)
- 1 tsp each Salt
- 1 tsp dried Sage( or 1 Tbsp freshly chopped) .
- 1/4 tsp Black Pepper
- 3-4 Rosemary Sprigs
- 1 1/2 c. Water
- 2 Tbsp soy sauce for Pork Roast
- 1 cup red wine for Beef Roast
- 1 Tbsp vegetable oil
Preheat oven to 450 F (232 C).
In an oven safe dish place washed and quartered vegetables. With a large spoon turn 1/2 tsp salt, 1/4 tsp pepper, 1 tsp turmeric, rosemary springs, garlic, olive oil into vegetables until they are well coated. Place into oven set at 450 F.
Place skillet on medium high heat for 1 minute and then add 1 Tbsp vegetable oil. Add meat to skillet and sear each side for about 2 minutes. The meat is ready to turn when is easily releases itself from pan. (Don’t fight to detach! The meat will detach itself once completely seared on one side.)
In a bowl, mix 3/4 tsp, salt and 1/2 tsp pepper, 3/4 tsp sage. Rub seasonings onto all sides of roast. (Use all theseasoning!) In a roasting pan, rest 4 rosemary sprigs about 3-5 inches in length on bottom of pan, place pork, or beef roast on top. Add water, soy sauce (or wine). Cover pan with aluminum foil and seal edges.
Leaving vegetables in the oven to continue baking. Reduce oven temperature to 325F (150C) when placing roast in the oven and bake roast for 20 minutes per pound (450 grams). Internal temp. will reach 160 F or 72 C. Using oven gloves, carefully remove pan from oven and place onto a pot pad. Keep covered and allow roast to rest for 10 minutes. With a large meat fork and butcher knife thinly slice meat. Remove vegetables from oven and with large spoon, gently place vegetables around meat for presentation. Buon Appetito!
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