Pennsylvania Pot Roast

Hours of simmering tenderizes the pork shoulder to perfection. We have added squash, parsnips, carrots, and mushrooms for a satisfying one-pot meal.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Cook: 1 hr 35 mins

Pennsylvania Pot Roast

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Directions

  1. Trim fat from meat. In a 6-quart Dutch oven brown meat on all sides in hot oil. Drain fat. Add beef broth, leeks, basil, marjoram, the 1/2 teaspoon salt, the 1/2 teaspoon pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.
  2. Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash to meat mixture. Then add parsnips, carrots, and mushrooms. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes more or until vegetables and meat are tender. Remove meat and vegetables from Dutch oven; keep warm. Discard bay leaf.
  3. For sauce, skim fat from pan juices. Measure 1-1/2 cups pan juices. Stir cold water into flour; stir into reserved juices in Dutch oven. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 8 servings.
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Nutrition Facts (Pennsylvania Pot Roast)

  • Per serving:
  • 410 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 122 mg chol. ,
  • 491 mg sodium ,
  • 27 g carb. ,
  • 38 g pro.

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