Vermouth Pot Roast

I am a huge fan of pot roast. Usually you use some wine or beer for the cooking part. Here I tried something differently to add some sweet touch: Red vermouth. It has just the right mix of herbal taste and sweetness that adapts perfectly to any type of meat.


What you need (aprox 16-20 cookies)

  • 3 cloves garlic
  • 1/2 red pepper
  • 1/2 fresh onion (cut)
  • 2 carrots (peeled and cut)
  • 2 bay leaves
  • 2 pieces of pork loin (aprox 500g / 250 each)
  • 2 tbs cumin
  • 1 tbs chili flakes
  • 2 tbs smoked salt
  • olive oil
  • 1-2 cups red vermouth

How you do it

The quickest and best way to do this recipe is to use a pressure pot. If you do not have one you can opt also for a regular pot. Be aware that the cooking times will double with the regular and you have to make sure that the vermouth does not evaporate, i.e. you will need to keep adding some more vermouth from time to time.

Start by heating up some olive oil in your pot. Add garlic, red pepper, onion, carrots, and bay leaves. Roast them so that the oil absorbs their taste.

Add pork loin and cover with cumin, chili flakes, salt, and vermouth. Put the lid on the pot and cook for aprox 45-60 minutes. (In a regular pot slow cook for at least 2 hours)

Withdraw the meat and cut in thick slices. Take the gravy and cooked veggies and blend them to create a delicious sauce for your meat.

Dig in and enjoy

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