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1
Preheat oven to 250 degrees F.
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2
In a small bowl combine the first 6 ingredients to form a spice rub.
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3
Then coat the meat on all sides with the spice mixture.
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4
Set aside.
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5
In a large Dutch oven that has an oven-proof cover, heat a drizzle of vegetable oil over medium-high heat.
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6
Once oil is shimmering, add chopped onion and carrots and brown on all sides, about 5 minutes.
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7
Once browned, remove veggies to a plate and reserve.
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8
Re-heat Dutch oven over medium-high heat, adding more oil to cover the bottom, if needed.
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9
Add the seasoned meat and sear it on all sides, about 2-3 minutes per side or until golden brown.
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10
Remove meat and reserve with veggies.
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11
Deglaze pan by stirring in the white wine and allow it to simmer for a minute.
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12
Pour in the chicken broth and bring to a simmer, scraping up the brown bits from the bottom of the pan.
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13
Return the vegetables and meat to the simmering broth.
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14
Add water, if needed, to reach about the middle of the piece of meat.
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15
Cover and bring to a simmer.
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16
Once simmering, move the covered Dutch oven to the preheated oven.
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17
Roast the meat for about an hour per pound or until the internal temperature reaches 170 degrees F. Dont peek until the very end, just to check the temperature.
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18
When done remove pan from oven and let the pork rest, covered for about an hour.
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19
When ready to serve, move meat and vegetables to a serving platter.
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20
Serve with optional pan juice gravy (below).
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21
If desired, boil down pan juices on the stove top over medium-high heat to make a gravy.
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22
To thicken, cut the butter into the flour in a small dish and then add it into the gravy.Season with salt and pepper, if desired.
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23
Simmer until thickened.
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24
Recipe adapted from Pioneer Womans Perfect Pot Roast.
