Harvest Pork Pot Roast Recipe
Recipe Ingredients
1 pork shoulder roast
2 tbsp oil
1 onion, cut in wedges
1 tbsp beef bouillon granules
1 tsp dried basil, crushed
1 bay leaf
1 acorn squash
4 potatoes, peeled, quartered
3 large carrots, thinly sliced
1/4 cup flour
1 1/2 cup water
1/4 tsp pepper
Recipe Preparation
Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven,
over medium high heat, brown roast all over, in hot oil. Drain fat
from pan. Add onion, bouillon, water, pepper and basil. Bring to a
boil; reduce heat and simmer for 1 1/4 hours. Cut squash in half
lengthwise; discard seeds. Cut each half into four pieces. Add
squash, carrots and potatoes to meat. Return to boiling; reduce heat
and simmer for 30 minutes or until vegetables are tender. For the
sauce: Skim fat from pan juices. Measure out 1 1/2 cups of pan
juices. Stir 1/2 cup cold water into flour. Stir into reserved pan
juices. Cook and stir until thickened and bubbly. Cook and stir one
minute more. Season to taste and serve with meat.
Servings: 8
Back to Meat Recipes
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