Stick This In The Meat – After 2½ Hours, You Won't Believe Your Eyes!
- 5 years ago
Juicy Stuffed Pork Roast & Rosemary Potatoes Leave Nothing To Be Desired
Bookmark Recipe: https://www.scrumdiddlyumptious.com/cheesesteak-roast
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
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The Christmas season may be behind us, but a good roast dinner recipe is always something you want to have ready in your back pocket, especially if the relatives are still hanging around or if you plan on celebrating the holidays after the fact this year. In any case, this is still the time of year that calls for recipes with a real wow factor — ones that require a little bit of patience, but are a totally unique and a real culinary delight. This delicious stuffed cheesesteak roast served with rosemary potatoes on the side is one of those perfect festive dishes.
You'll need:
For the marinade:
- 3 tbsp mustard
- 1 tbsp dried thyme
- 2 tbsp salt
- 2 tbsp paprika
- 1 tbsp pepper
For the roast:
- 3 lbs pork shoulder
- 17 fl oz broth
- 7 fl oz red wine
- 4 onions, sliced
- 250 g Swiss cheese slices
For the potatoes:
- 17½ oz potatoes
- 3½ oz vegetable oil
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp garlic clove, minced
- 1 tbsp rosemary, chopped
Here's how:
1. Combine the marinade ingredients to form a paste and rub it into the entire pork shoulder.
2. Put the pork shoulder in a roasting pan and pour first the broth and then the red wine over it. Cut two of the onions into slices and spread over the meat. Put the lid on the roasting pan and let it marinate for 2-3 hours. Then cook the roast in a preheated oven set to 320°F for 2½ hours.
3. Remove the roast from the pan and place it on a sheet pan. Measure about 1 inch in from the end of the roast and make a cut about ¾ deep (make sure not to slice all the way through!). Repeat this in 1-inch intervals so you are left with several cut sections. Slice the remaining two onions and stuff every cut section with some onion slices and half a slice of Swiss cheese. Put the pan in the oven and cook for another 10 minutes at 355°F, at which point the cheese should begin to melt.
4. While the roast is in the oven, pour the marinade stock from the roasting pan in a saucepan and purée with a blender. This will be your sauce that you can reheat shortly before serving the meal.
5. To make the rosemary potatoes, mix the oil and spices together, cut the potatoes into 4 sections, and add to the marinade. Once the potatoes are fully coated, pour them and the sauce onto a sheet pan lined with parchment paper and cook for 40 minutes at 355°F.
6. Serve each slice of cheesesteak roast with a serving of potatoes and some sauce.
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The recipe for the Roast Pork with Apple Stuffing featured in the bonus video can be found here: https://www.scrumdiddlyumptious.com/roast-pork-stuffing
Bookmark Recipe: https://www.scrumdiddlyumptious.com/cheesesteak-roast
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
******************************************************
The Christmas season may be behind us, but a good roast dinner recipe is always something you want to have ready in your back pocket, especially if the relatives are still hanging around or if you plan on celebrating the holidays after the fact this year. In any case, this is still the time of year that calls for recipes with a real wow factor — ones that require a little bit of patience, but are a totally unique and a real culinary delight. This delicious stuffed cheesesteak roast served with rosemary potatoes on the side is one of those perfect festive dishes.
You'll need:
For the marinade:
- 3 tbsp mustard
- 1 tbsp dried thyme
- 2 tbsp salt
- 2 tbsp paprika
- 1 tbsp pepper
For the roast:
- 3 lbs pork shoulder
- 17 fl oz broth
- 7 fl oz red wine
- 4 onions, sliced
- 250 g Swiss cheese slices
For the potatoes:
- 17½ oz potatoes
- 3½ oz vegetable oil
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp garlic clove, minced
- 1 tbsp rosemary, chopped
Here's how:
1. Combine the marinade ingredients to form a paste and rub it into the entire pork shoulder.
2. Put the pork shoulder in a roasting pan and pour first the broth and then the red wine over it. Cut two of the onions into slices and spread over the meat. Put the lid on the roasting pan and let it marinate for 2-3 hours. Then cook the roast in a preheated oven set to 320°F for 2½ hours.
3. Remove the roast from the pan and place it on a sheet pan. Measure about 1 inch in from the end of the roast and make a cut about ¾ deep (make sure not to slice all the way through!). Repeat this in 1-inch intervals so you are left with several cut sections. Slice the remaining two onions and stuff every cut section with some onion slices and half a slice of Swiss cheese. Put the pan in the oven and cook for another 10 minutes at 355°F, at which point the cheese should begin to melt.
4. While the roast is in the oven, pour the marinade stock from the roasting pan in a saucepan and purée with a blender. This will be your sauce that you can reheat shortly before serving the meal.
5. To make the rosemary potatoes, mix the oil and spices together, cut the potatoes into 4 sections, and add to the marinade. Once the potatoes are fully coated, pour them and the sauce onto a sheet pan lined with parchment paper and cook for 40 minutes at 355°F.
6. Serve each slice of cheesesteak roast with a serving of potatoes and some sauce.
* * * * *
The recipe for the Roast Pork with Apple Stuffing featured in the bonus video can be found here: https://www.scrumdiddlyumptious.com/roast-pork-stuffing