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Place olive oil in a large sauté pan over high heat. Combine the rosemary, flour, salt and pepper. Rub this mixture into the roast. Brown roast in the pan with the oil. Reserve the roast to a roasting rack set into a roasting pan. Place into a 450-degree oven for 20 minutes.
Add onions, apples and garlic to the sauté pan, cook until lightly colored. Add the Calvados and cider and reduce by half at a medium boil. Pour this mixture into the bottom of the roasting pan.
Turn oven down to 325 and cook for 90 more minutes, or up to two hours, basting each half hour. When roast is 175 to 180 degrees on a meat thermometer, it is done.
Serve with the pan juices spooned over.
This recipe originally appeared in “Conquering the Kitchen” in the November/December 2003 issue of Experience Life.