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    Pork Pot Roast

    Source of Recipe

    From "In the Kitchen with David" by David Venable

    Recipe Introduction

    "When you mention pot roast to most people, they usually think of a dish made with beef. But my mother's pork version is one of my more memorable comfort foods. Her pork pot roast is cooked low and slow for hours in a slow cooker until it's fork-tender. This remains my sister's favorite meal when we all get together. The thick gravy is so good that I almost forget my table manners and want to lick the bowl. Instead, I make sure there are plenty of warm biscuits to sop up every drop."

    List of Ingredients

    ◦ 1 3- to 4-pound boneless bottom round pork roast
    ◦ cup all-purpose flour
    ◦ Kosher salt and freshly ground black pepper
    ◦ cup canola oil
    ◦ 2 onions, quartered
    ◦ 3 cloves garlic, smashed
    ◦ 1 tablespoon tomato paste
    ◦ 1 cup dry red wine
    ◦ 3 cups beef stock
    ◦ 2 fresh thyme sprigs
    ◦ 2 bay leaves
    ◦ 3 carrots, sliced into -inch pieces
    ◦ 6 red potatoes, quartered
    ◦ Freshly chopped parsley


    Preheat the oven to 300 F.

    Dry the roast with paper towels. Dredge the roast with the flour and season on all sides with salt and pepper. Heat the canola oil in a Dutch oven over medium-high heat and sear the roast on all sides. Transfer the roast to a plate.

    Add the onions, garlic, and tomato paste to the pot and cook for 3 to 5 minutes. Add the red wine, stirring to scrape up any browned bits from the bottom of the pot. Cook and reduce to cup. Return the roast to the pot and add the beef stock, thyme, and bay leaves. Bring the liquid to a simmer, cover, and place in the oven. Roast for 2 hours and then add the carrots and potatoes. Continue to cook for 2 more hours. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve the sauce with the roast. Garnish with the parsley.

    Makes 8 servings




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