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Serves 4 | 1h30 cooking time | 15 min preparation time

  • 1 pork roast (about 1 kg)
  • 2 tablespoons of Imperial Bister mustard
  • 2 onions, quartered
  • 4 cloves of garlic, unpeeled
  • 500 g of potatoes, cut into pieces
  • 4 carrots, cut into pieces
  • Fresh thyme
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • 250 ml of beef broth


  1. Preheat the oven to 180°C (350°F).
  2. Rub the pork roast with Imperial Bister mustard, salt, and pepper.
  3. In a Dutch oven or heavy-bottomed pot, heat the olive oil and brown the roast on all sides until golden brown.
  4. Remove the roast and add the onions, garlic, potatoes, and carrots. Sauté for a few minutes.
  5. Return the roast to the pot, add the thyme, and pour in the beef broth.
  6. Cover and place in the oven for about 1 hour 30 minutes, basting occasionally with the cooking juices.
  7. Serve the sliced roast with the vegetables and juices.

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