Pork Pot Roast in Cider

Last night I made this dish for my husband and I. He's usually my taste tester on new stuff that I cook when I cook. A thought occurred to me last night. I can make another blog and it be my enternet cookbook that I can share to you, the reader!

I will make a blog post on all the successful dishes that I have made. The first one is the one I made last night.

Pork Pot Roast in Cider

You will need:

1 1/2 to 2 pound boneless pork blade roast or sirloin roast

2 tablespoons cooking oil

Half a bottle of either apple cider or apple juice

2 teaspoons instant beef bouillon granules

1/2  teaspoon dry mustard

1/4 teaspoon black pepper

3 medium red potatoes, quartered

3 medium carrots, cut into 2-inch pieces

1 large onion cut into small wedges

1/4 or 1/2 flour

1. In a 4 to 6 quart Dutch oven (or deep pan, that's what I used) brown meat on all sides in hot oil. Drain off fat. (I also drained off the oil too.) Stir together cider, bouillon granules, mustard, and pepper. Pour over meat. Bring to boiling, reduce heat Simmer covered 1 hour.

Alright, this is where I tell you what I did differently with the recipe. I didn't use all of the apple juice when I made it. I learned that if you do, no matter if you have your stove set to low, it will still burn. My advice, mix all the stuff together with the cider or apple juice, pour half of it in, then after thirty minutes, pour in the other half. You can add as much apple juice or apple cider that you wish after the half bottle. Just mix some more seasoning when you do.

2. Add potato, carrot, parsnip, and onion. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a serving platter, save the juices. Keep it warm.

This is what it will look like once you add in all the vegetables. Keep in mind, to flip your roast occasionally before this step, that way it will be cooked on all sides.

3. For gravy, measure juices to equal 1 1/2 cups. Return to pan. Stir 1/3 cup COLD water into flour. Add to the juices in pan. Cook and stir over medium heat until thickened and bubbling. Cook and stir for a minute more. To serve, slice meat and serve with vegies and gravy.

This is what it looks like when it's done and on your plate!

Like I said, my husband loved this dish. It can serve four, but he took the leftovers with him to work for his late night dinner. He works the grave yard shift. If you do happen to make this dish, let me know how it turned out! Thanks!