Pennsylvania Pot Roast
Hours of simmering tenderizes the pork shoulder to perfection. We have added squash, parsnips, carrots, and mushrooms for a satisfying one-pot meal.
Prep Time:
35 mins
Total Time:
2 hrs 10 mins
Servings:
Makes 8 servings.
Ingredients
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1 2-1/2 to 3-pound boneless pork shoulder roast
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2 tablespoons cooking oil
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1-1/2 cups beef broth
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2 medium leeks, trimmed and cut into 1-inch pieces
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1 teaspoon dried basil, crushed
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1 teaspoon dried marjoram, crushed
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 bay leaf
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1 medium acorn squash (1 pound)
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8 small parsnips, quartered (3 cups)
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3 medium carrots, sliced (1-1/2 cups)
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8 ounces fresh mushrooms, sliced (3 cups)
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1/2 cup cold water
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1/4 cup all-purpose flour
Directions
1.
Trim fat from meat. In a 6-quart Dutch oven brown meat on all sides in hot oil. Drain fat. Add beef broth, leeks, basil, marjoram, the 1/2 teaspoon salt, the 1/2 teaspoon pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.
2.
Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash to meat mixture. Then add parsnips, carrots, and mushrooms. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes more or until vegetables and meat are tender. Remove meat and vegetables from Dutch oven; keep warm. Discard bay leaf.
3.
For sauce, skim fat from pan juices. Measure 1-1/2 cups pan juices. Stir cold water into flour; stir into reserved juices in Dutch oven. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 8 servings.
Nutrition information
Calories 410, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 122 mg, Sodium 491 mg, Carbohydrate 27 g, Protein 38 g.
Percent Daily Values are based on a 2,000 calorie diet
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