Don't miss another issue…      Subscribe

Harvest Time Pot Roast

 

51

Yield

4

servings

Prep

20

min

Cook

100

min

Ready

120

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

3 ½ pounds pork shoulder
*
2 tablespoons vegetable oil
1 x salt and black pepper
*
1 ½ cups water
6 small potatoes
peeled
6 small carrots
peeled and cut into 2 inch pieces
1 large onions
cut into wedges
1 medium acorn squash
cut in half lengthwise, seeded, cut into 3/4 inch crosswise slices
*
1 teaspoon chervil
leaves
*
2 medium apples
cooking, cut into wedges
2 teaspoons apple cider vinegar
1 package gravy
mix, for pork
*

Directions

Brown roast in oil in heavy Dutch oven over medium heat.

Sprinkle with salt and pepper; add water.

Cook, covered, 1 hour.

Add potatoes, carrots, onion, squash and chervil; cook 25 minutes.

Add apples; cook 10 minutes.

Remove meat, vegetables and apples to heated platter and keep warm.

Add vinegar and gravy mix to 1½ cups of remaining liquid.

Simmer, stirring constantly, 1 minute or until thickened.

Serve with meat and vegetables.

 

* not incl. in nutrient facts

Add review

 

 

Comments

What good is this recipe if it doesn't say what the temperature of the oven is?

over 12 years ago

zhangbo

In this recipe, heavy dutch oven means a big heavy pot on top of the stove, so you are not going to use oven.

over 12 years ago

Nutrition Facts

Serving Size 462g (16.3 oz)
Amount per Serving
Calories 29521% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 66mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 7g 28%
Sugars g
Protein 9g
Vitamin A 253% Vitamin C 39%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed