I can't cook...*sigh*

in that case, just let the pot roast sit in the fridge...it will brown on it's own...when it gets brown enough with some white growths around the edges it is done and you can now heave it out the back door onto your neighbors lawn...BAM!

I WILL BET YOUR REALY GREAT AT A LOT OF OTHER STUFF!!!!!!!

Pork pot roast is super easy.
Get a shoulder or butt roast.
Lay it on a bed of garlic and onions
Wrap in foil.
Cook at 300* for 5+ hours :-)

Falls apart..mmmm.

5 hours is quicker than the week or so it takes for mine to brown...but with yours you lose the launch factor...6 of 1 half dozen of the other...

Don't forget to braise first.

Throw some potatoes and onions and carrots in.

before braising, I cut some holes in the roast and shove in some garlic cloves.


Yum.

OMGOSH!....Do you all deliver?.....mmmmm

Brat.

Come on up here, anytime.

lol...for pot roast???

Thank you for the invite, and I just may.....

Not the first time I was called a "Brat" today...lol...just a warning...

... ...

Brats n Beer with cheese are wonderful. Yep.

Haha!...Yeah, we're definitely from Wisconsin...

The Jalapeno ones are too spicy.....hmmmmm

Basha is a Jalapeno Brat.

Lay the pork roast on a large cutting board. Slice horizontally about one inch from the bottom as you roll the roast away from the knife to end up with a long one inch thick sheet of pork.

Cover the meat with a nice layer of pineapple habanero salsa. Roll the meat back up and secure with bucher's twine or lots of toothpicks.

Wet the outside of the roast with apple juice, apple cider, or apple cider vinegar.

Season the outside of the roast with salt, pepper, granulated garlic, and chili powder in equal amounts.

Wrap it tightly in foil and bake till it is falling apart. You can just grab the foil and squeeze and you can tell if the meat is soft.

Serve with extra salsa for sauce.