Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Harvest Pork Pot Roast

1 Pork shoulder roast
2 tb Oil
1 Onion, cut in wedges
1 tb Beef bouillon granules
1 ts Dried basil, crushed
1 Bay leaf
1 Acorn squash
4 Potatoes, peeled, quartered
3 lg Carrots, thinly sliced
1/4 c Flour
1 1/2 c Water
1/4 ts Pepper


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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.