Preheat oven to 350 degrees, if you have approximately 4 hours before dinnertime you could roast it even slower at 300 degrees.

Place all ingredients for the pesto in a food processor accept for olive oil and lemon juice. As you are mixing the ingredients drizzle in the olive oil than the lemon juice. This recipe makes 1 Cup of pesto and you won't use all of it for the roast. Check my separate blog post on mint pesto for other lunch and dinner ideas.

Rub both sides of the roast with salt and black pepper. Spread 3 TBSP of the mint pesto over the top of the roast, more if your roast is 3 lbs or more. Place in a roasting pan and add enough water to cover the bottom of the casserole dish, approximately 1 cup which helps make the meat even more tender.

Cover with a lid or aluminum foil, (not my first choice due to all the chemicals used to make aluminum foil) and roast at 350 degrees for 3 hours or until meat falls apart easily when pierced with a fork.

I served this roast with peas, mashed cauliflower and mashed potatoes. I like mashed cauliflower but I usually had in some mashed potatoes because it just tastes so much better. It would also be delicious with a simple side salad.