Sunday Pot-Roast Shoulder

Ingredients

• 1 tied Finnsheep boneless shoulder roast (3–4 lbs)
• 2 tbsp ghee
• 2 tsp kosher salt, 1 tsp pepper
• 2 onions, thick sliced
• 4 carrots, cut in chunks
• 4 garlic cloves, smashed
• 2 cups stock
• 2 sprigs rosemary

Method

1. 1

   Season the roast all over and brown it in the ghee in a Dutch oven, about 4 minutes per side.

2. 2

   Lift the roast out, add the onions, carrots, and garlic, and cook 5 minutes.

3. 3

   Return the roast, pour in the stock, tuck in the rosemary, cover, and put it in a 300°F oven.

4. 4

   Cook 3 to 3½ hours, until a fork twists easily in the meat. Rest 20 minutes, snip the strings, and slice thick.