Everyday Roast

Defrost roast thoroughly.  

Let sit unrefrigerated until room temperature.

Preheat oven to 350.

Peel garlic cloves and set aside.

Heat lard (can use tallow or coconut oil, or any preferred fat) in a dutch oven on the stovetop at high heat.

When fat is bubbling, add roast.  Sear the outside of the roast, turning to reach all sides.

While searing, generously shake fine sea salt on all sides of the roast.  Do the same for black pepper (ground, or cracked), thyme, and rosemary.

Toss garlic cloves in the pot.

Cover and put in oven for at least 2 hours.  Cooking time will vary based on the size of your roast.  A long cooking time is ideal and will soften the meat.  You can lower the heat to 275 and cook longer without as great a risk of burning the juices and fat in the bottom of the dutch oven.