Cast-iron Dutch ovens have been used for centuries. A Dutch oven is technically a cast-iron pot with a lid that can be used on the hob and in the oven. They're valued for their even heat distribution. A pork roast cooked in a cast-iron Dutch oven is always tender, makes great pork sandwich leftovers and can be served with roasted potatoes or french fries for a homestyle meal.
- Skill level:
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Things you need
- Cast-iron Dutch oven
- 1.8kg-2.3kg boneless pork roast
- Italian seasoning to taste
- Salt and pepper
- 1 tbsp olive oil
- 4 garlic cloves, peeled
- 1 small onion, thinly sliced
- 1-1/2 cups of water
- 1/2 cup of red wine
- 2 tsp black pepper
- 1 tsp salt
- Aluminium foil
- 2 tbsp cornstarch
- 1/2 cup of water
Heat the oil in the Dutch oven pot over medium heat. Salt and pepper all sides of the pork roast and rub in the Italian seasoning.
Place the roast into the Dutch oven pot and let the roast sit for two minutes to brown on one side. Continue to rotate it until all sides are browned. Lift up the roast with tongs and add the garlic and onions to the pot. Place the roast on top of the garlic and onions.
Add the red wine and water to the pot. Bring to a boil and reduce the heat to a simmer. Cover and let the Dutch oven cook the pork roast for 3-1/2 hours.
Remove the pork roast to a plate and cover it with aluminium foil to keep it hot. Place the Dutch oven on the hob. Whisk together the cornstarch with the water in a bowl and add it to the liquid in the Dutch oven. Bring the liquid to a boil and whisk. Add salt and pepper as needed.
Tips and warnings
- Serves 4 to 5.
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