Apple cider pot roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | 3 lb | |
| 2 | cups | Apple cider |
| 3 | Onions, peeled -- cut in | |
| Wedges | ||
| 2 | Cloves garlic -- minced | |
| 2¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | Bay leaves | |
| 4 | Carrots,sliced -- | |
| Diagonally | ||
| 3 | Potatoes, pared -- cubed | |
| ½ | Head cabbage -- in wedges | |
| 2 | cups | Small fresh mushrooms |
| 1 | Green pepper -- in small | |
| Squares | ||
| 3 | Golden Delicious apples | |
| Pared -- cored | ||
| Cut in wedges | ||
| ½ | cup | Water |
| ¼ | cup | Flour |
| 1 | teaspoon | Kitchen Bouquet |
| Pork roast | ||
Directions
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