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Popular in Food

Italian Pork Pot Roast

When your family gathers on Sunday, serve them this pot roast rubbed with a mixture of fennel seed, parsley, Italian seasoning, and garlic.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 2 hrs 20 mins 325°
  • Stand: 15 mins

Italian Pork Pot Roast



  1. 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.
  2. 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.
  3. 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



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