Ingredients
Method
- Preheat oven to 350 degrees F.
- Heat olive oil in medium sized dutch oven over medium-high heat
- Generously salt & pepper the roast and place into the dutch oven. Sprinkle with dried parsley.
- Brown the roast on all sides in the oil. Once browned, add the chopped garlic cloves and onion slices and cook for 2-3 minutes until the onions are softened and slightly browned.
- Pour the beef broth over the pork and bring the mixture to a boil.
- Remove from heat, cover with the lid and move into the preheated oven. Cook for 30 minutes then flip roast over, replace the cover and cook for an additional 30 minutes.
- Remove the roast from oven and move to a plate. Cover the pork with foil then place the dutch oven back onto the stovetop and heat on medium high heat.
- In a small bowl, mix 2 tablespoons of cornstarch into 1/2 cup of cool water until completely incorporated. Using a whisk, stir the cornstarch mixture into the pot.
- Bring to a boil and allow the gravy to thicken. Taste the gravy and add salt & pepper if desired.
- Cut the roast into individual pieces and serve immediately with gravy spooned over the top. Enjoy!