Directions:
Put the roast in a speckled roaster with a lid or something similar. Make sure the fat cap side is up. There will be a side with a layer of fat, that is the fat cap.
Season the top with the salt, pepper, onion and garlic and onion powders, sugar and caraway seeds.
No liquid needs to be added, the meat will make its own steam and liquid as it cooks.
Cover and roast at 325 degrees for about 4 or 5 hours. Halfway through if you check and it's super dry, add a half cup of water and turn down the temperature to 300 degrees.
Low and slow is the key, it will brown evenly even when covered.
When you can pull the bone right out or the meat pulls apart easily, it's done.
Serve with a packet of knorr brand brown gravy made according to the package and add some of the drippings from the pan to the gravy.
I await your comments! Enjoy!
