• 4 Ratings

You can cook an entire Italian-style dinner in just your Dutch oven with this easy recipe! Cook boneless pork roast alongside potatoes, carrots, and fennel for a satisfying, hearty dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325°F. In a small bowl combine first five ingredients (through pepper). Untie meat and trim off fat. Sprinkle with parsley mixture; rub in with your fingers. Retie meat.

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  • In a 6-qt. Dutch oven heat oil over medium heat. Add meat; cook until browned on all sides. Drain off fat. Pour the water over meat; transfer to oven. Roast, uncovered, 1-1/2 hours. Arrange vegetables around meat. Roast, covered, 50 to 60 minutes more or until meat and vegetables are tender, adding additional water if needed. Transfer meat to a platter. Cover with foil; let stand 15 minutes before slicing.

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  • Using a slotted spoon, transfer vegetables to a serving bowl; cover and keep warm. Skim fat from pan juices; if desired, strain juices. Serve meat and vegetables with pan juices.

Nutrition Facts

353 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 102 mg cholesterol; 374 mg sodium. 1466 mg potassium; 28 g carbohydrates; 7 g fiber; 6 g sugar; 35 g protein; 0 g trans fatty acid; 8226 IU vitamin a; 21 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 46 mcg folate; 1 mcg vitamin b12; 102 mg calcium; 4 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1