Tuesday, May 10, 2011

Pork Pot Roast in Cider

1 1/2 to 2 pound boneless pork blade or sirloin roast
2 Tbsp cooking oil
1 1/4 cups apple cider or apple juice
2 tsp instant beef bouillon granules
1/2 tsp dry mustard
1/4 tsp black pepper
3 medium red potatoes or round white potatoes, peeled (if desired) and quartered
3 medium carrots, cut into 2-inch pieces
3 medium parsnips, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
1/3 cup cold water
1/4 cup all-purpose flour

1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil.  Drain off fat.  Stir together apple cider, bouillon granules, mustard, and pepper.  Pour over meat.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.
2. Add potatoes, carrots, parsnips, and onion.  Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender.  Transfer meat and vegetables to a serving platter, reserving juices in Dutch oven.  Keep warm.
3. For gravy, measure juices; skim fat.  If necessary, add enough water to juices to equal 1 1/2 cups.  Return to Dutch oven.  Stir cold water into flour.  Stir into juices in pan.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.  To serve, remove string from meat, if present.  Slice meat and serve with vegetables and gravy.

Crockery-Cooker Directions
Trim fat from meat.  Brown meat as directed above.  Place potatoes, carrots, parsnips, and onion in a 3 1/2- or 4-quart crockery cooker.  Cut meat to fit in cooker and place on top of vegetables.  Cover and cook on low-heat setting for 8 to 10 hours or on high for 4 to 5 hours or until tender.  Transfer meat and vegetables to a serving platter; keep warm.  Prepare gravy in a medium saucepan on the range top as in step 3.  Serve as above.

Notes: Brittany made this in the crockpot.  We didn't have any parsnips.  This recipe comes from the Better Homes and Gardens 12th Edition Cook Book.

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