As fall weather finally sets in, get cosy with this tender braised meat dish served up with root vegetables.
Weather, obviously, affects what we feel like cooking. And, last week, when I read that some much needed rain and cooler temperatures were coming our way, the damp forecast made me want to make comfort food.
To prepare my pork pot roast, I first seared the roast in hot oil on all sides in a Dutch oven, and then transferred it to a plate. Sliced onions were then cooked in the Dutch oven, and then flour, mustard, garlic and sage were stirred in. Stock was slowly added, along with some apple juice and a splash of cider vinegar. The mixture was brought to a simmer, creating a braising mixture for the pork.
Tender Pork Pot Roast with Root Vegetables Moderately priced pork shoulder butt roast, seared, and then braised until very tender in a richly flavoured stock mixture with onions, garlic, carrots and parsnips. Any leftovers could be enjoyed the next day or two or frozen for another time.
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