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Harvest Time Pot Roast

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Recipe

 

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

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

Amount Measure Ingredient Features
1.6 kg pork shoulder
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3E+1 ml vegetable oil
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1 x salt and black pepper
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355 ml water
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6 small potatoes
peeled
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6 small carrots
peeled and cut into 2 inch pieces
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1 large onions
cut into wedges
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1 medium acorn squash
cut in half lengthwise, seeded, cut into 3/4 inch crosswise slices
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5 ml chervil
leaves
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2 medium apples
cooking, cut into wedges
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1E+1 ml apple cider vinegar
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1 package gravy
mix, for pork
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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 Arrow up button

Comments


anonymous

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

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.

 

 

Nutrition Facts

Serving Size 462g (16.3 oz)
Amount per Serving
Calories 29521% 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?
 

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