Roast classic oven roast recipe
roast 1 kg
(pork, turkey, veal)
salt pepper oil
aromas
celery carrot onion
little flour
White wine
warm water or broth

This recipe is for a kilo of roast, for larger pieces make the right proportions
tie the roast as I show in the video
Place a pan on the stove with a little oil.
If you want, you can rub the roast with minced herbs and garlic.
Flour the roast.
brown the roast on all four sides,
add salt, pepper and herbs, pour over a glass of white wine and cook for a couple of minutes, add a cup of hot water or broth and put in the oven which is already hot at 180°C.
After about 20 minutes, turn the roast and add another cup of boiling water or stock.
Complete cooking for a total of 50 minutes.
Check cooking with a thermometer in the center of the roast which must be above 65°C.
The roast sauce must be tasted and filtered, possibly adding a little water.
The roast can be eaten right away or rushed and cut up the next day, reheating it with its sauce.
Include a side dish such as potatoes or other roasted vegetables.