Slow-braised beef-style roast with potatoes, carrots, and onion.
350 gPork
180 gPotato
80 gCarrot
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80 gOnion
1 cupBeef broth
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 170°C / 340°F. Season the meat with salt and black pepper and cut the vegetables into large pieces.
Sear the meat in olive oil for 2-3 minutes per side until browned.
Transfer the meat and vegetables to a roasting dish, pour in the broth, cover tightly, and roast at 170°C / 340°F for 1 hour 20 minutes until very tender.
Rest for 5 minutes and spoon the pan juices over before serving.