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Italian Pork Pot Roast

Makes: 6 to 8 servings
Prep 30 mins Roast 325°2 hrs 20 mins Stand 15 mins
Italian Pork Pot Roast
Ingredients
  • 2  tablespoons  fennel seed, crushed
  • 2  tablespoons  dried parsley, crushed
  • 4  teaspoons  dried Italian seasoning, crushed
  • 1 1/2  teaspoons  garlic salt
  • 1  teaspoon  ground black pepper
  • 3 - 4  pounds  boneless pork shoulder roast
  • 1  tablespoon  cooking oil
  • 3/4  cup  water
  • 5  carrots, quartered
  • 6  small potatoes, peeled (about 1-1/2 pounds)
  • 1  large fennel bulb, trimmed and cut into wedges
  • 1/2  cup  cold water
  • 1/4  cup  instant flour (such as Wondra)
Directions

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 552,
  • Fat, total (g) 26,
  • chol. (mg) 149,
  • sat. fat (g) 8,
  • carb. (g) 35,
  • fiber (g) 4,
  • pro. (g) 43,
  • vit. A (RE) 1473,
  • vit. C (mg) 12,
  • sodium (mg) 686,
  • calcium (mg) 71,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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