Ingredients
Serves 4 | 1h30 cooking time | 15 min preparation time
- 1 pork roast (about 1 kg)
- 2 tablespoons of Imperial Bister mustard
- 2 onions, quartered
- 4 cloves of garlic, unpeeled
- 500 g of potatoes, cut into pieces
- 4 carrots, cut into pieces
- Fresh thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 250 ml of beef broth
Preparation
- Preheat the oven to 180°C (350°F).
- Rub the pork roast with Imperial Bister mustard, salt, and pepper.
- In a Dutch oven or heavy-bottomed pot, heat the olive oil and brown the roast on all sides until golden brown.
- Remove the roast and add the onions, garlic, potatoes, and carrots. Sauté for a few minutes.
- Return the roast to the pot, add the thyme, and pour in the beef broth.
- Cover and place in the oven for about 1 hour 30 minutes, basting occasionally with the cooking juices.
- Serve the sliced roast with the vegetables and juices.