MINUTE ROAST RECIPE KOSHER RECIPES

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

Steps:

• 1. Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. Refrigerate 4-6 hours.  2. When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside. 3. Preheat oven to 250°F.   4. Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stove top.) Transfer the roast to a roasting pan and put in the oven. 5. Allow 20 minutes per pound, or cook until roast is medium-rare. 6. Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving. 7. Remove roast from the Dutch oven and transfer to stove top. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It’s ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn. 8. Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers. 9. Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness. 10. Slice roast and serve with pan sauce.  Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.