Italian Pork Pot Roast
List of Ingredients
2 tablespoons fennel seed,
crushed
2 tablespoons dried parsley,
crushed
4 teaspoons dried Italian
seasoning, crushed
1-1/2 teaspoons garlic salt
1 3- to 4-pound boneless pork shoulder roast
1 tablespoon cooking oil
5 carrots, quartered
6 small potatoes, peeled (about 1-1/2 pounds)
1 large fennel bulb, trimmed and cut into wedges
1/4 cup instant-type flour Recipe
Combine fennel seed, parsley, Italian seasoning, garlic salt, and 1
teaspoon pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with
seasoning mixture. Retie roast.
In a Dutch oven or large pot heat oil; brown pork roast slowly on all sides.
Drain fat. Pour 3/4 cup water over meat. Roast, uncovered, in a 325 degree F
oven 1-1/2 hours. Arrange vegetables around roast. Cover and roast 50 to 60
minutes more or until vegetables and meat are tender, adding water, if
necessary. Transfer meat to serving platter and cover with foil; let stand 15
minutes. Remove strings and carve. Using a slotted spoon, transfer
vegetables to a serving bowl; keep warm.
For gravy, skim fat from pan juices; strain juices, if desired. Add water to
juices, if necessary, to make 1-1/2 cups. Cook pan juices in Dutch oven or
large pot over medium-high heat until bubbly. Combine 1/2 cup cold water
and flour; stir until smooth and gradually add to the hot pan juices, whisking
until smooth and bubbly. Cook and stir 1 minute more. Serve with roast.
Makes 6 to 8 servings.
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