Preheat oven to 350°F.

Cut cold fat thin strips and peel garlic cloves.

With sharp knife, cut a deep slit into roast. You don’t want to make your cuts too wide…just wide enough to incorporate fat and garlic clove. Cut just enough slits for your garlic cloves to be inserted.

Insert fat into slits with garlic cloves. If the garlic clove is too big, cut in half.

When cloves are all inserted with fat, place roast in Dutch oven and throw any leftover fat into the Dutch oven. This will add more fat/juice for a gravy and keep the roast moist.

Sprinkle salt and pepper on roast.

Cook for 25-30 minutes covered. Check in on roast and take out if meat is cooked to your liking. We like ours with some pinkness. You can baste with some of the fat collected in the pan if you wish. If it needs a bit more cooking, check in on it every 5 minutes. Don’t overcook!

When done to your liking, you can pull the remaining fat slices out, but keep your roasted garlic in if you wish.

Slice and enjoy with the gravy/juice spooned on top! You can also reduce the juices on the stovetop.