| Dutch Oven & Cast Iron RecipesApple Cider Pot Roast
2 tablespoons Oil
one 3 pound pork roast
2 cups of apple cider
3 Onions, peeled, cut in wedges
2 Cloves garlic, minced
2 1/4 teaspoons of salt
1/2 teaspoon of pepper
2 Bay leaves
4 carrots, sliced, diagonally
3 Potatoes, pared, cubed
1/2 Head cabbage, in wedges
2 cups of small fresh mushrooms
1 Green pepper, cut into small squares
3 Golden Delicious apples, pared, cored & cut in wedges
1/2 cup of water
1/4 cup of flour
1 teaspoon Kitchen Bouquet |
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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. 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. 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). Blend cold water with flour and stir into hot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjust seasoning to taste. Recipe By : Ladies Home Journal- August 1991 |
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