Receta Old-Fashioned Pot Roast
It's Comfort Food Time! My Time of Year!
Fall brings cooler weather which means cooler temperatures.
Fall brings hearty, traditional and satisfying meals. Soups, Stews and Crock-pot meals.
Pot Roast's are slowed cooked in the oven.
Roasted Chicken and Turkey are back on the Menu.
Pumpkin, Pears and Apples are turned into delicious desserts.
Quick Breads are made with Zucchini and Cranberries.
Potato salad, grilled hamburgers & hot dogs are replaced with beef roast and pork roasts.
Cooked in the oven with fresh farm market vegetables until fork tender....
- Old-Fashioned Pork Roast and Vegetables
- 3 lb. Pork Roast, (pork shoulder, pork loin, pork butt)
- 4 cloves garlic, peeled and left while
- 1 small onion, quartered
- 1 can (16 oz) sauerkraut
- salt and pepper to taste
- 6 large potatoes, peeled and left whole
- 6 carrots, peeled and cut in half
- 1 (32 oz) carton vegetable broth
- 4 fresh ears of corn, shucked and left whole
Note: one peeled and sliced apple can be added.
Preheat oven to 325.
In large roasting pan or Dutch oven place pork roast.
Cut four slits into top of roast.
Place one garlic clove and one quartered onion into each slit, push down.
Cover roast with sauerkraut.
Sprinkle with salt and pepper.
Add potatoes and carrots to pan.
Add the vegetable broth.
Cover pan tightly with foil.
Bake for 2 hours.
Remove from oven, remove foil.
Add corn on the cob, cover pan with foil
Bake an additional hour to hour and a half.
Serve and Enjoy!