Italian Pork Pot Roast
tablespoons fennel seed, crushed
tablespoons dried parsley, crushed
teaspoons dried Italian seasoning, crushed
teaspoons garlic salt
teaspoon ground black pepper
pounds boneless pork shoulder roast
tablespoon cooking oil
small potatoes, peeled (about 1-1/2 pounds)
large fennel bulb, trimmed and cut into wedges
cup cold water
cup instant flour (such as Wondra)
- In a small bowl combine fennel seed, parsley, Italian seasoning, garlic salt, and 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 the 3/4 water over meat. Roast, uncovered, in a 325 degrees F oven for 1-1/2 hours. Arrange vegetables around roast. Cover and roast for 50 to 60 minutes more or until vegetables and meat are tender, adding additional water, if necessary. Transfer meat to a serving platter; cover with foil. Let stand for 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 the 1/2 cup cold water and the flour; stir until smooth. Gradually add to the hot pan juices, whisking until smooth and bubbly. Cook and stir 1 minute more. Serve with roast.
Nutrition Facts(Italian Pork Pot Roast)
- Per serving:
- 552 kcal cal.,
- 26 g fat
- (8 g sat. fat,
- 149 mg chol.,
- 686 mg sodium,
- 35 g carb.,
- 4 g fiber,
- 43 g pro.
- Percent Daily Values are based on a 2,000 calorie diet