apple cider pot roast

1 Servings
2 tablespoons Oil
3 lb
2 cups Apple cider
Onions, peeled -- cut in
Cloves garlic -- minced
2¼ teaspoon Salt
½ teaspoon Pepper
Bay leaves
Carrots,sliced --
Potatoes, pared -- cubed
½  Head cabbage -- in wedges
2 cups Small fresh mushrooms
Green pepper -- in small
Golden Delicious apples
  Pared -- cored
  Cut in wedges
½ cup Water
¼ cup Flour
1 teaspoon Kitchen Bouquet
  Pork roast

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 1½ 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 ¾ 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 : DLGREAT

From: Ladies Home Journal- August 1991

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