Pork Pot Roast With Root Vegetables
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
39
Spice
45
Sweetness
49
Sourness
32
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Apple Cider Vinegar4 stalks
Celery (chopped)8 cloves
Garlic (smashed)2 cups
Chicken Stock1 tbsp
Bourbon (of)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
Season the roast very generously with salt and pepper, and then dust lightly with the flour
4
Put a Dutch oven over medium-high heat, and then add the olive oil
5
When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side
6
Remove the roast to a platter
7
Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables
8
Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours
9
Transfer the roast to a cutting board
10
Spoon the vegetables and pan juices onto a large serving platter
11
Slice the roast, arrange the meat on top of the vegetables, and serve family style