Delicious Herbal Roast with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 hrs 30 mins |
| Total Time | 4 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,100 pork neck, finely marbled
- 1 tablespoon rosemary, dried
- 1 teaspoon marjoram, dried
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- some garlic powder
- salt and pepper
- 3 clove (s) garlic,
- 1 teaspoon, leveled meat stock, instant
- 200 ml cream
- Sauce thickener, white
Print Recipe
Pin Recipe Instructions
- Season the roast lightly on all sides with salt, pepper and a little garlic powder. Then sprinkle all over with the herbs and press them on. Put the meat (with the garlic cloves if necessary) in the crocky, cover and cook on high for 4 - 5 hours.
- Then briefly remove the roast from the CP and pour the resulting liquid through a sieve into a saucepan. Return the roast to the CP, cover and keep warm on low.
- Heat the meat juice and stir in just under 1 teaspoon of meat stock with the cream and bring to the boil while stirring. The sauce Tie with a little sauce thickener.
- Tip: Mediterranean vegetables, beans and potatoes or gratinated tomatoes filled with feta go well with it.
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