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.
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.