Pork Pot Roast with Root Vegetables Recipe

Name: Pork Pot Roast with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature; Kosher salt and freshly ground pepper; All-purpose flour, for dusting the roast; 2 tablespoons olive oil; 1/4 cup apple cider vinegar; 5 shallots, cut into large pieces; 4 stalks celery, chopped; 3 big carrots, chopped; 3 big parsnips, chopped; 8 cloves garlic, smashed; 2 cups chicken stock; Splash of bourbon

Servings: persons

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

1
Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
2
Put a Dutch oven over medium-high heat, and then add the olive oil.
3
When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
4
Remove the roast to a platter.
5
Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables.
6
Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
7
Transfer the roast to a cutting board.
8
Spoon the vegetables and pan juices onto a large serving platter.
9
Slice the roast, arrange the meat on top of the vegetables, and serve family style.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature, Kosher salt and freshly ground pepper, All-purpose flour, for dusting the roast, 2 tablespoons olive oil, and more.

Yes, Pork Pot Roast with Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Pot Roast with Root Vegetables

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