Juicy Roast with Vegetable Sauce

Family meals are often marked by a roast in sauce, which everyone absolutely loves. A tender roast, prepared from pork neck, slow-cooked at a low temperature and served with a silky sauce of rich flavor, will satisfy even the most demanding eaters. You can serve it with various side dishes: from mashed potatoes and gnocchi, to couscous and rice. Add a salad and a dessert, and you have the perfect Sunday lunch, full of memories while slowly savoring all these interweavings of excellent flavors.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2.5 kg Meat, pork, neck

  • pieces Salt, table

  • 2 piece Carrot, fresh

  • 1 piece Green, raw

  • 1 piece Parsley, fresh

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • pieces Thyme, fresh

  • 2 piece Spices, bay (leaves)

  • pieces Oil, olive

  • 1 teaspoon Wheat flour, white, multi-purpose

Steps

  1. Rub the meat with salt and pepper.

  2. Clean, peel, and cut all the vegetables into larger pieces. Place them at the bottom of the baking dish (use a dish with a lid). Place the seasoned meat on top of the vegetables and add the spices. Drizzle with oil, then pour a deciliter of water into the dish. Shake the dish a little, cover it, and place it in the oven preheated to 170 degrees Celsius for about 3 hours. Check occasionally to see how the meat is cooking and baste it several times with the liquid or sauce that has formed in the dish.

  3. Once the meat is cooked and tender, remove it from the pot and place it on a cutting board.

  4. Transfer all the vegetables along with the liquid into a pot. Add a teaspoon of flour and blend everything with a hand mixer until smooth. Cook the sauce and season with salt. If it's too thick, add a little more water.

  5. Slice the roast into centimeter-thick pieces, serve them on plates, and pour the prepared sauce over them. Serve the dish with your choice of side.

Nutrition Information (Per 100g)

  • Calories: 166.68 kcal
  • Fat: 10.32 g
    • Saturated Fat: 3.44 g
  • Carbohydrates: 1.38 g
    • Sugars: 0.41 g
  • Protein: 14.72 g
  • Fiber: 0.17 g

Advice

If you like the taste of curry, you can mix a teaspoon of ground curry into the sauce and thus further enrich the already flavorful sauce. The meat and vegetables can be prepared in the baking dish the night before and left to marinate in the refrigerator overnight.