A juicy and delicious salt kissed roast is perfect for the start of the fall weather. Add potatoes, onions and your favorite root vegetables for a hearty dinner that is great leftover!
Salt Kissed Roast
3# Pork or Beef Chuck Roast
kosher salt (enough to sprinkle over the roast)
olive oil or butter
2 onions, cut into 1″ cubes
3 carrots, chopped into 1″ lengths
6 red potatoes, quartered
1 sprig rosemary
1 sprig thyme
Sprinkle your roast of choice generously with salt, and let sit in the fridge overnight.
When you are ready to cook, take it out of the fridge and let it sit on your counter until it reaches room temperature. Coat lightly with olive oil or butter.
Heat oven to 450.
In a shallow baking dish, place the onions, carrots, potatoes and herbs. Season with salt and pepper. Place roast on top of veggies,
Put in the oven and immediately turn the oven temperature down to 275. Cook until pork reaches 140*, (about 15 minutes per pound but use a meat thermometer). If using beef chuck, cook to 125 for medium rare, 130 for medium. Remove from oven and let pork rest AT LEAST 10 minutes.
Slice and serve over veggies and drizzle with sauce from the bottom of the pan.