PORK RIBEYE ROAST IN OVEN RECIPES

Steps:

• Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside. 
• In small bowl, combine seasonings for roast.  Coat roast on all sides with seasoning mixture. 
• Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes). 
• Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F. 
• Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
• While roast is in oven, make the mushroom gravy. 
• In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter. 
• Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent. 
• Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes. 
• Add in the sherry.  Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute. 
• Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed. 
• Serve mushroom gravy with pork roast.

Steps:

• Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
• Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
• Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
• Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
• Break apart lightly with two forks and put back into the slow cooker.
• Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.