I love to read cookbooks. I love dreaming of making recipes, especially ones that my whole family would love. Mind you, that never happens, but it’s nice to dream!
This recipe comes from the pink limited edition Better Homes and Gardens Cook Book, page 392.
Pork Pot Roast in Cider
1 1 1/2 to 2 lb boneless pork blade or sirloin roast (I think I got just a boneless loin)
2 Tbls oil (skipped this and used cooking spray)
1 1/4 cup apple cider or juice (used cider)
2 tsp instant beef bouillon granules (used two blocks)
1/2 tsp dry mustard
1/4 tsp black pepper
3 medium red potatoes or round white potatoes, peeled if desired and quarters. (I used red and didn’t peel them)
3 medium carrots, cut into 2 inch pieces (I used a bunch of baby carrots and wished I used more)
3 medium parsnips, peeled and cut into 2-inch pieces (first time ever in my life trying parsnips)
1 large onion, cut into wedges
1/4 cup all-purpose flour
1. Trim fat from meat. In a 4-6 quart Dutch oven, brown meat on all sides in hot oil. Drain off fat (skipped this because I just used spray!). Stir together cider, bouillon, mustard and pepper. Pour over meat. Bring to boiling; reduce heat. Simmer, covered, 1 hour. (I did a little less b/c the meat was clearly done)
2. Add potato, carrot, parsnip and onion. Simmer, covered, for 30-40 minutes more or until meat and vegetables were tender. Transfer meat and veggies to a serving platter, reserving juices. Keep warm.
3. For gravy, measure juices; skim fat (I didn’t see any). If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven. Stir 1/3 cup cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. To serve, remove string from meat (there wasn’t one) if present. Slice meat and serve with veggies and gravy.
Slow Cooker Directions: Prepare meat as above. Place veggies in a 3 1/2-4 quart crockpot. Cut meat to fit, if necessary. Place on top of veggies. Stir apple cider, bouillon, mustard and pepper. Add to cooker. Cover and cook on low-heat for 8-10 hours or high 4-5 or until tender. Transfer to serving platter and prepare gravy in a medium saucepan.
This was delicious and a complete winner. Jim and I both loved it. And neither one of us had ever had parsnips. Really. And they weren’t bad at all! I would have them again, even! And no, the kids wouldn’t even try this. Whatever. More for Jim and me!