Emma's Pork Roast Recipe
Ingredients
| Seasoning blend | 4 Teaspoon, seasoned | |
| All purpose flour | 2 Tablespoon | |
| Dried thyme | 2 Tablespoon | |
| 1 (3 to 4 pound) Boston butt pork roast | ||
| Vegetable oil | 2 Tablespoon | |
| 4 cups chicken or beef stock | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Onions | 2 Medium, quartered | |
| Button mushrooms | 1 Cup (16 tbs), sliced | |
| 1 1/2 pounds new potatoes, quartered | ||
| Baby carrots | 3 Cup (16 tbs) | |
Directions
Mix together the seasoning blend, flour, and thyme and rub it all over the roast.
Warm the oil in a large Dutch oven over medium-high heat.
Place the roast in the pot and brown on all sides.
Add the stock and vinegar, scraping the bottom of the Dutch oven to remove any browned bits.
Add the onions and mushrooms and reduce the heat to a simmer.
Cover and cook until the pork is almost tender, about 4 hours.
Add the potatoes and carrots, cover, and continue to cook until the vegetables are tender, at least 30 to 45 minutes more.
To serve, remove the roast from the Dutch oven, place on a large dish, and let sit, covered, for 10 minutes.
Slice the meat and serve with vegetables and gravy.
Warm the oil in a large Dutch oven over medium-high heat.
Place the roast in the pot and brown on all sides.
Add the stock and vinegar, scraping the bottom of the Dutch oven to remove any browned bits.
Add the onions and mushrooms and reduce the heat to a simmer.
Cover and cook until the pork is almost tender, about 4 hours.
Add the potatoes and carrots, cover, and continue to cook until the vegetables are tender, at least 30 to 45 minutes more.
To serve, remove the roast from the Dutch oven, place on a large dish, and let sit, covered, for 10 minutes.
Slice the meat and serve with vegetables and gravy.
Chef
