5 lb pork roast
2 tbsp oil
2 medium chopped onions
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
2 cup chicken broth
3 tbsp grated orange peel
12 small new potatoes
12 small boiling onions
5 stalks celery
2 tsp cornstarch in 1/2 cold
1 water
2 peeled/sliced oranges
1 tbsp fresh parsley, chopped
A Recipe for
Pork Pot Roast
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
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Never eat more than you can lift. |
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| Old New York Proverb |
This Recipe for Pork Pot Roast is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Pork Pot Roast from the recipe cookbook of Recipes-to-go (Meat)
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There is a lot more juice in grapefruit than meets the eye. |
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If you want to make an apple pie from scratch, you must first create the universe. |
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food Tip |
Brown roast in large. pot with oil. When brown, remove and set aside.
Pour off most of fat and discard. Put onions, garlic, cinnamon and
nutmeg in pan. Cook on low heat until onions are soft. Push onions to
one side and return meat to pan. Sprinkle with salt and pepper, add
broth. Top with grated peel, cover and simmer about 2 hours. About 30
min. before roast is done, add potatoes and boiling onions. When all
is tender, remove roast and veggies to warm platter. Reduce pan
juices to 1C. Skim fat. Stir in cornstarch mixture and thicken.
Garnish with sliced orange and parsley.
Serves: 6
Pork Pot Roast Recipe brought to you by Recipes To-Go