PA Baker
Master Chef
I have a pork roast that weighs a little under 2 lbs. I'd like to cook it in my LeCreuset--I'll sear it, cook down some onions, mushrooms and garlic, add a can of chopped tomatoes in their juices and then put the roast back in the pot, cover it, and pop it in the oven.
My questions are:
1. Is that enough liquid or do I need more?
2. How long should I cook it and at what temp?
Thanks!
My questions are:
1. Is that enough liquid or do I need more?
2. How long should I cook it and at what temp?
Thanks!