About This Recipe
This dish is a favorite and often served on a Sunday for many families. Many Moms liked to cook it while at church so it would be ready when everyone got home. It is best cooked slowly so it falls apart & melts in your mouth. Adjust the cooking time to the doneness you prefer.
3 Oz per person Pork or Beef Roast
TVF Lavender Pepper or your preferred seasonings to taste.
2 Tb. TVF Peach Blackberry Preserves
1 Cup Beef Stock
½ Cup Brewed Espresso Coffee
1 T Olive Oil
2 Cups Vegetables of choice per person - onions, carrots, potatoes or other favorites
Season the meat. Brown the meat on all sides in an slow cooker, instant pot or heavy pot.
Rub or mop on the entire roast with the TVF Peach Blackberry Preserves. Add beef stock & brewed espresso or dark roast coffee.
Cook roast to 120 degrees. Add vegetables. You may add onions, carrots, potatoes, or other vegetables of your choice as it cooks. Be aware of the difference of cooking times of your vegetables.
Check cooking time. It usually takes about 22 to 25 minutes per pound to cook the meat to very tender. Cook until interior temperature of the roast is at least 140 degrees with a meat thermometer. Plate & let rest for 10 minutes, at least.
Make a gravey or serve juices au jus.
Serve with noodles, rice, or mashed potatoes plus your vegetables.