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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

â—¦ 1 3- to 4-pound boneless bottom round pork roast
â—¦ ½ cup all-purpose flour
â—¦ Kosher salt and freshly ground black pepper
â—¦ ¼ cup canola oil
â—¦ 2 onions, quartered
â—¦ 3 cloves garlic, smashed
â—¦ 1 tablespoon tomato paste
â—¦ 1 cup dry red wine
â—¦ 3 cups beef stock
â—¦ 2 fresh thyme sprigs
â—¦ 2 bay leaves
â—¦ 3 carrots, sliced into ½-inch pieces
â—¦ 6 red potatoes, quartered
â—¦ Freshly chopped parsley


Recipe

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 ½ 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 ½ 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