NOVEL THINKING

Former restaurant manager (and waitress, bartender, etc). Once the vegetables and roast are tender, remove them to a serving platter and let it rest for 5 to 10 minutes. The holiday might look a little different this year—but we’ll be right by your side (as always!) Your email address will not be published. Enter one of our contests, or share that great thing you made for dinner last night. With an immersion blender, puree the liquid, onion and celery. Cover and place in the oven for two hours.

I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. Uncover and bake 15-30 minutes longer or until a thermometer reads 160°-170°. Slice the pork against the grain into thick slices and serve with the vegetables and gravy. Cover and bake at 350° for 1 hour.

While your Pork Pot Roast cooks away – prepare a roux of melted butter and flour. Combine applesauce, salt and sage; spread over roast. Preheat the oven to 325° F. Place the pork roast on a roasting rack, fat side up. —nannydeb. Slice your cooked Pork Pot Roast against the grain into large slices and place on a platter with the vegetables on the side. Home Recipes Cooking Style Comfort Food. We also like to make leftover sandwiches with the sliced pork. Cover and cook 20 more minutes. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed! While the roast is cooking, prepare the vegetables and make the roux.

Martha is part of the husband-wife team that creates A Family Feast. Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. This old fashioned Pork Pot Roast is just as delicious as the recipe your grandma used to make! This old fashioned Pork Pot Roast is just as delicious as the recipe your grandma used to make! Old Fashioned Roast Pork Dinner Serves 4 (with plenty of leftovers) 5 Lb to 6 Lb Bone-In Pork Shoulder/Butt Roast; 4 to 6 Cloves Garlic, thinly sliced; Light Soy Sauce (as needed) Light Olive or Vegetable … To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Heat a cast iron skillet or large dutch oven over medium high heat, add 2 tbs vegetable oil to cover bottom of the pan. Nothing fancy. There has been a touch of coolness in the air this week…and my mind immediately turns to delicious comfort foods like this Pork Pot Roast. All rights reserved. Cover and cook 40 more minutes.

Similar to a turkey leftovers sandwich, heat the pork and gravy, then pile the meat on some crusty bread and spoon some gravy over the top. With just four ingredients, this roast is great for everyday dinners but looks impressive enough to serve guests. Set aside. https://food52.com/recipes/3904-simple-roast-pork-and-vegetables This Pork Pot Roast recipe starts with a four to five pound pork butt (aka pork shoulder) that is seasoned with salt and pepper, then seared on each side in a large Dutch oven until browned. I prepared it to a medium, then let it set for a few minutes. Cider Glazed Bone-in Pork Roast with Apple Stuffing. Design by LH. with top-notch recipes, expert tips, and more. Required fields are marked *. I've made this several times now, and it is always juicy and tender. Add the onion, celery and tomato paste and cook for three minutes, stirring often. Even better – this is a super easy recipe! Let it sit for about 30 minutes to get to room temperature. We're so glad to have you join us in the kitchen! Discard the parsley. Roast the pork for 35 minutes per pound or in this case about 2 1/2 hours. As an Amazon Associate I earn a small commission from qualifying purchases. Remove from oven and add the green beans. When the pan is hot add roast to sear on each side. Tag @afamilyfeast on Instagram and hashtag it #afamilyfeast. Pour the pan juices over the roast and serve with some good crusty bread. (YUM! So juicy and tender.

She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. After the two hours, remove the pot from the oven and remove the pork and parsley. That's the way my family likes it. You can also use this cooking time to clean and cut the carrots, little potatoes, red onion, and green beans – which are added in batches to the pot with the pork after the two hours is up. Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. This is an old-fashioned, cooked low-and-slow in the oven, braised Pork Pot Roast – and your kitchen is going to smell amazing as it cooks!

Directions.

This is a fantastic recipe! Remove the seared pork to a platter. I made it for my husband, who tends to be a picky eater, and now it is his favorite meal!SC. Place roast, fat side up, on a greased rack in a roasting pan. This site uses Akismet to reduce spam. While the roast is cooking, prepare the vegetables and make the roux. Taste of Home is America's #1 cooking magazine. Combine applesauce, salt and sage; spread over roast. A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. Cook for a few minutes and pour into gravy boats. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Crown Roast of Pork with Cranberry Stuffing and Orange Glaze, 60 Skillet Pork Recipes to Make for Dinner Tonight, This Holiday Oreo Cookie Tin Is Packed with Fudge-Covered Oreos, Do Not Sell My Personal Information – CA Residents, 1 boneless pork loin roast (2 to 3 pounds). Let stand 10 minutes before slicing. After a decades-long career in business and online marketing, she now runs A Family Feast full-time.

Her specialties are baking, desserts, vegetables and pasta dishes. Slather the pork roast with garlic, thyme, salt and pepper. © 2020 A Family Feast®, All Rights Reserved. Your email address will not be published. Sear it for 4-5 minutes on each side, including top and bottom. Add pork back in along with hot stock and the parsley. Salt and pepper all sides of the pork butt. You can also subscribe without commenting. This post contains affiliate links. Remove to a platter and lower heat to medium. Strain if necessary. Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Once the pork and vegetables are cooked through, remove them to a platter, then make a gravy with a roux (just a fancy name for a butter and flour mixture) and the juices in the bottom of the pot. Cover and roast in the oven for two hours. Our tried-and-true cooking secrets + our favorite go-to recipes. Notify me of followup comments via e-mail. To make the roux, in a … Keep burner on low while you sear the pork. A lightly sweet coating keeps the pork roast tender and moist.

Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter. ), 2 quarts chicken stock or vegetable broth, homemade if possible, 1/2 –1 teaspoon freshly ground black pepper, 1 large onion, peeled and cut into eight pieces, 1 large celery stalk cut into eight pieces, ½ bunch flat leaf parsley, wrapped with twine for easy removal, 1 pound carrots, peeled and cut into large slices on the bias, 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons), 1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master). Learn how your comment data is processed.

Cover and bake at 350° for 1 hour. Place roast, fat side up, on a greased rack in a roasting pan. Spoon some of the gravy over the top of the meat – reserving the rest to spoon more over each portion as it is served. This is an easy, but delicious dinner that will please everyone. This will be used to create a gravy when the pot roast is done cooking. Place stock in a sauce pan and heat to hot. About 45 minutes before the end of the roasting time, place the chopped vegetables on the roasting pan and roast them until tender, stirring at least once during that time. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. In the same Dutch oven, sauté onions, celery and tomato paste for about three minutes – then add the pork back to the pot along with hot chicken or vegetable stock, and some fresh parsley.

You may use all or some of the salt and pepper listed.

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