Recipes and Cooking 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!). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 1 hrs 30 mins Total Time: 1 hrs 45 mins Servings: 4 Jump to Nutrition Facts 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 ⅓ cup cold water ¼ cup all-purpose flour Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 538 Calories 17g Fat 56g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.