Directions: |
Directions:I trim excess fat off the roast before beginning. Cut slits in Boston Butt and insert slivers of garlic. Sprinkle both roasts liberally with salt & pepper. Put a tablespoon or two of olive oil or vegetable oil in a dutch oven/roaster and heat. Brown each roast on both sides. When browned, return both roasts to the dutch oven, sprinkle with thyme (or add chopped fresh thyme). I add enough water to come halfway up the side of the roast. Cover the pot with foil and then put the lid on. Cook at 300-325 for about 2 hours or until completely tender. No need to check on it before 2 hours. May take longer depending on the size of the roast(s).
Instead of adding water to the dutch oven, try adding 1/2 can of low sodium chicken broth and 1/2 can of low sodium beef broth. Combine the remaining 1/2 cans and freeze them in a quart bag for the next time that you make a roast.
To make Gravy:
After the roast has cooked, remove it to a cutting board and let rest. You can tent it with foil to stay warm. Skim the grease from the top of the meat juices and bring meat juices to a simmer. Put 2 TBSP cornstarch in a cup and add about 1/3 cup cold water (always add the water to the cornstarch, not the other way around) and stir into a slurry. Add to meat juices and bring to a low boil, reduce heat and continue to simmer until thickened--approx. 10 minutes. Can add another slurry if you want it thicker. I typically add salt and more pepper to taste. Grandma Thelma always added "Kitchen Bouquet" to the meat juices as she was making gravy. |
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Notes: |
Personal
Notes: This recipe needs updating.
This recipe came from my college girlfriend’s (Alicia Edwards) grandma Thelma and I have been using it since 1992. It turns out great every time. I have no idea why it includes two different roasts, but after tasting, you won’t bother asking.
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This recipe for Grandma Thelma's Pot Roast is from