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Apple Cider Pot Roast

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 2 cups 474ml Apple cider

  3. 3 Onions - peeled, cut in wedges

  4. 2 Garlic cloves - minced

  5. 2 1/4 teaspoons 11ml Salt

  6. 1/2 teaspoon 2 1/2ml Pepper

  7. 2 Bay leaves

  8. 4 Carrots - sliced diagonally

  9. 3 Potatoes - pared, cubed

  10. 1/2 Cabbage - in wedges

  11. 2 cups 474ml Small fresh mushrooms

  12. 1 Green pepper - in small squares

  13. 3 Golden delicious apples pared cored cut in wedges

  14. 1/2 cup 118ml Water

  15. 1/4 cup 15g / 1/2oz Flour

  16. 1 teaspoon 5ml Kitchen bouquet

  17. Pork roast

Instructions Jump to Ingredients ↑

  1. Heat oil in Dutch oven and brown pork on all sides. Pour off the fat. add cider, onions, garlic, salt, pepper and bay leaves. Bring to boil, then cover and reduce heat.

  2. Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes and cook 15 minutes more. Add cabbage, mushrooms, green pepper and apples. cook until all vegetables are tender 15-2- minutes.

  3. Remove meat and vegetables to a warm dish and keep warm while you make the gravy. Discard the bay leaves. Skim off the fat from the liquid. Reserve 1 3/4 cups of liquid. (add water if need to make up difference).

  4. Blend cold water with flour and stir into hot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjust seasoning to taste.

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