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Pot Roast in the Pot




Source of Recipe


The Penny Pinching Maven Newsletter


List of Ingredients




1 Pork Roast trimmed of excess fat(bought on sale of
course)
1 chopped onion
3 cloves of garlic
1 tsp. salt
1 tsp. pepper
2 bay leaves
2 stalks of celery chopped


Recipe



Cover with water -- cook overnight or at least 8 hours
on low.

Remove roast -- let cool and then shred to be used in
gravy, soup, stew, fajitas, casserole, sandwich
spread!
You should be able to get at least two meals for a
family of 4 from a large pork roast.

Let stock cool -- skim fat off of liquid. You now have
a great stock for making gravy, soup or stew! The
flavor will be good and will make a nice base note for
whatever you use to cook with it.