Roast in the pot:
a classic of the Sunday table!

I generally love roasts cooked in the oven on a grill but I absolutely don't despise a nice cut of meat cooked in a pan, on the stove, together with a nice mix of spices and vegetables which, at the end of cooking, passed through a sieve and completed with the roast juices, will help to create a nice sauce with which to serve it to diners.

Here I used a pork shoulder roast, already trimmed, coated in bacon and shaped and tied by the butcher.

As an aromatic base I chose the classic trio of carrots, celery and leek that I prepare and put in the freezer in good quantities, always ready to use!

And now, starting as always from the ingredients, let's start cooking!

Ingredients:                             

Preparation:

Since I had planned a pork roast, I got ahead of myself!
A trimmed cut of thigh, covered with bacon and well tied by the butcher.

In a large pot, heat a drizzle of oil with rosemary and two cloves of garlic and brown the roast on all sides until golden brown. Once well browned, remove the meat from the pot and set aside.

In the same pot, add chopped carrots, celery and leek. Let it wilt over medium heat, stirring occasionally.

Return the meat to the pot, add the white wine and let it evaporate. Add a little hot broth, cover and cook over low heat until the core temperature of the meat reaches 65-70°C (about 1 hour and a half, depending on the size).

Once cooked, wrap the roast in parchment paper and then in aluminum foil, leaving it to rest in a warm place. This step allows the juices to distribute evenly throughout the meat, making it more tender and flavorful.

Blend the vegetables (or pass them through a sieve) with the cooking juices until you get a smooth sauce. If necessary, add a little broth or a thickener like a roux. For a creamier touch, you can incorporate a spoonful of Greek yogurt, which will make the sauce velvety without weighing it down.

Slice the roast and gently heat it in the sauce.

Serve with a side of roast potatoes (or glazed vegetables) and a gravy boat on the side for those who wish to add more condiments.

Buon appetito! 

If it advances, no problem: it can be stored in the magic freezer and consumed later (within thirty days).

ADVICES AND NOTES: