Pork Pot Roast With Root Vegetables Recipes

Steps:

• Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Steps:

• 1. Set your crock pot to the low setting for seven hours. Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary. Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
• 2. Add the chicken stock,cover and start the cooker. Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
• 3. Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender. Let them rest on the counter uncovered.
• 4. When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
• 5. When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two! Plate the roast and spread the vegetables around the roast. Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)

Steps:

• Roast: Place roast on rack in a roasting pan.
• Rub crushed garlic over roast.
• Brush roast with olive oil, sprinkle with herbs.
• Cover and refrigerate for at least two hours.
• Sprinkle roast with salt and pepper.
• Bake at 500º for 15 minutes.
• Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
• Vegetables: Combine all ingredients in a ziplock bag, toss well.
• Place Vegetables around pork after you have reduced the heat to 325º.
• Bake until roast is done.
• Serve with the pan juices.

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.