Recipe courtesy of Heritage Foods USA.
2-3 pound boneless leg roast
2-4 cloves garlic
1 tablespoon rosemary
1 tablespoon thyme (fresh herb sprigs form the garden are wonderful in this recipe)
1 1/2 cups white wine (optional) peeled whole onions (optional) carrots, cut into 6-inch chunks (optional) Clay pot, covered baking dish or oven baking bag
1. Insert knife into roast to create small pockets for garlic slices. Add garlic to taste (2-4 cloves).
2. Place roast and herbs in dish (or pot or bag). Add 1 ½ cups water or substitute white wine for the water. If desired, add peeled whole onions, small whole unpeeled potatoes, and chopped carrots.
3. Roast at 325F for approximately 1 ½ to 2 hours or until internal temperature reaches 145F for medium rare, or 160F for medium.
4. Remove from oven, let rest, slice thin and serve with cooking juices spooned over the meat. Left over juices and meat make a wonderful soup or stew.
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