Pork Pot Roast in Cider

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4.0 by 7 people

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 1 hr 30 mins

Pork Pot Roast in Cider

Reviews (0)

4.0 by 7 people

Rate This!

Directions

  1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil. Drain off fat. Stir together apple cider, bouillon granules, mustard, and pepper. Pour over meat. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
  2. Add potatoes, carrots, parsnips, and onion. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a serving platter, reserving juices in Dutch oven. Keep warm.
  3. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. Stir cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. To serve, remove string from meat, if present. Slice meat and serve with vegetables and gravy.
  4. Makes 4 servings

From the Test Kitchen

Slow cooker directions:

Trim fat from meat. Brown meat as directed above. Place potatoes, carrots, parsnips, and onion in a 3 1/2- or 4-quart slow cooker. Cut meat to fit in cooker and place on top of vegetables. Stir together apple cider, bouillon granules, mustard, and pepper. Pour over meat and vegetables. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until tender. Transfer meat and vegetables to a serving platter; keep warm. Prepare gravy in a medium saucepan on the range top as in step 3. Serve as above.

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Nutrition Facts (Pork Pot Roast in Cider)

  • Per serving:
  • 538 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 110 mg chol. ,
  • 608 mg sodium ,
  • 56 g carb. ,
  • 7 g fiber ,
  • 13 g sugar ,
  • 39 g pro.

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