The great thing about large roasts is that you cook them one day and eat them for several. It’s like having a few nights off from the kitchen! The pork roast I made the other day turned out especially juicy and tender. We’ll be buying another pork roast at the market this weekend, as I have decided I prefer the pork roast over the beef roast.

Pork roast day one:

Pork roast as stew on day two:

Tonight we’ll be having the last of the stew with grilled cheese sandwiches. Yum! Can’t wait!

And some people have asked for the roast recipe. There isn’t one. All I do is slather the hunk of raw meat with powdered garlic and maple syrup (even the cheap fake stuff works), a little pepper, put it in the roasting pan, seal the top well with foil, and toss it into the oven. I start at 350ºF and leave it there until it starts smelling good. Then I lower it to 250ºF for an hour or so. About an hour before I want to eat it, I toss in the carrots, potatoes, mushrooms, and sometimes onions, raise the temp back to 350ºF, and cook until the veggies are soft (basting as needed).

Yes, yes, a crockpot would be easier, but a) I don’t have a large crockpot, and b) I love making things in the oven. Makes the house smell delicious, and when it’s chilly outside (which it isn’t this week yet), makes the kitchen nice and toasty.