Serves 8
5 lbs. pork roast, loin or shoulder
2-5 cloves garlic, peeled and cut in half
2 onions, quartered
1/2 cup water
1 tsp. salt
1/2 tsp. pepper
8 potatoes peeled,,whole or cut up
8 carrots,,whole or cut up
Instructions
Put the roast in the roasting pan. Make a number of incisions in the roast and insert pieces of garlic.
Add all ingredients except the potatoes and carrots. Cover and simmer in the oven at 300-350 F for 2 to 3 hours or until meat is almost done.
An hour before cooking time is up add more water to the bottom and add the carrots and potatoes. Serve
Hint: If your roast is cooked before you remember to add the potatoes, take out the roast and leave it on the counter to cool while you cook the vegetables in the roasting pan.
Variations:
Replace the roast pork with a beef roast, you may then omit the garlic, add a bit of Worcestershire sauce or soya sauce to the water.
Chicken may also replace the pork.
Try different vegetables, leeks, turnips, etc.
Stew for the next day, use the leftovers; make a gravy (or use a can of beef gravy); cut up the vegetables and meat. Heat for 5 minutes until warm and serve. Add a can of vegetables or other leftover cooked vegetables if desired.
Charlotte
Ingredients5 lbs. pork roast, loin or shoulder
2-5 cloves garlic, peeled and cut in half
2 onions, quartered
1/2 cup water
1 tsp. salt
1/2 tsp. pepper
8 potatoes peeled,,whole or cut up
8 carrots,,whole or cut up
Instructions
Put the roast in the roasting pan. Make a number of incisions in the roast and insert pieces of garlic.
Add all ingredients except the potatoes and carrots. Cover and simmer in the oven at 300-350 F for 2 to 3 hours or until meat is almost done.
An hour before cooking time is up add more water to the bottom and add the carrots and potatoes. Serve
Hint: If your roast is cooked before you remember to add the potatoes, take out the roast and leave it on the counter to cool while you cook the vegetables in the roasting pan.
Variations:
Replace the roast pork with a beef roast, you may then omit the garlic, add a bit of Worcestershire sauce or soya sauce to the water.
Chicken may also replace the pork.
Try different vegetables, leeks, turnips, etc.
Stew for the next day, use the leftovers; make a gravy (or use a can of beef gravy); cut up the vegetables and meat. Heat for 5 minutes until warm and serve. Add a can of vegetables or other leftover cooked vegetables if desired.
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