The Only Roast Recipe You Will Ever Need

I'm not sure where my wife found this recipe, but it is truly one of the best things that has ever happened to me. And, it's simple to boot. 

This recipe is good for both beef roasts and pork roasts. I've yet to try it with a turkey roast, but I think you would yield the same success. 

INGREDIENTS:

Roast

Garlic (5-7 cloves depending on how big your roast is)

Salt

Pepper

1 medium onion, sliced

If I am smart enough to think in advance, I put my roast in a casserole dish and let it thaw in the fridge for two days. If I am not smart enough, I leave it on my counter for the day. People say this is dangerous, but I say how can it be dangerous. It's frozen for heaven's sake. It's colder than if it were in a fridge, right? Anyway, let's move on.

Before you start, preheat your oven at 500 degrees. Peel the skin off of 6-7 garlic cloves.

Cut slits in your roast and insert each garlic clove.

It will look like this on both sides. 

Rub the outside of the roast with salt and pepper. 

Put it into a Dutch oven or large oven proof pot. 

Add one cup of water and one onion sliced. 

Put your roast in the oven and cook it at 500 degrees for 20 minutes then reduce the heat to 275 degrees and cook it for 20 minutes for every pound. This is a five pound roast, so I am cooking it for an extra hour and 40 minutes.

When you pull it out of the oven, let it sit for about 15 minutes before serving. 

There you go. Best meal you'll ever have, right there.