Pork Pot Roast in Cider

4.7
(3)

Whether you make this pot roast recipe with sirloin or pork, you'll end up with succulent results (although pork in cider recipe is a fun play on the pork chops and applesauce concept!).

Pork Pot Roast in Cider
Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
Servings:
4

Ingredients

  • 1 1.5-2 pound boneless pork blade or sirloin roast

  • 2 tablespoon cooking oil

  • 1 ¼ cup apple cider or apple juice

  • 2 teaspoon instant beef bouillon granules

  • ½ teaspoon dry mustard

  • ¼ teaspoon black pepper

  • 3 medium red potatoes or round white potatoes, peeled (if desired) and quartered

  • 3 medium carrots, cut into 2-inch pieces

  • 3 medium parsnips, peeled and cut into 2-inch pieces

  • 1 large onion, cut into wedges

  • cup cold water

  • ¼ cup all-purpose flour

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

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.

Nutrition Facts (per serving)

538 Calories
17g Fat
56g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 538
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 110mg 37%
Sodium 608mg 26%
Total Carbohydrate 56g 20%
Total Sugars 13g
Protein 39g
Vitamin C 31.3mg 157%
Calcium 70.7mg 5%
Iron 4.3mg 24%
Potassium 1704mg 36%
Folate, total 64.5mcg
Vitamin B-12 1mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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