Pork Pot Roast with Root Vegetables
Whip up this tender, flavorful Pork Pot Roast with Root Vegetables a cozy, easy dinner that fills your home with irresistible aromas and delights every bite. Perfect for family gatherings!
- Difficulty: Easy
- Servings: 6
- Nutritional Information (per serving): Calories 519, Total Fat 27 g, Saturated Fat 8 g, Carbohydrates 33 g, Dietary Fiber 7 g, Sugars 10 g, Protein 35 g, Cholesterol 109 mg, Sodium 1172 mg
- Total Time: 2 hours 40 minutes
- Active Time: 40 minutes
Ingredients:
- One 3-pound boneless pork shoulder roast, trimmed of fat, brought to room temperature
- Kosher salt and freshly ground black pepper
- All-purpose flour for dusting
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 5 shallots, cut into large pieces
- 4 celery stalks, chopped
- 3 large carrots, cut into pieces
- 3 large parsnips, chopped
- 8 garlic cloves, crushed
- 2 cups chicken stock
- A splash of bourbon
Instructions:
- Preheat your oven to 300F. Generously season the pork roast with salt and pepper, then lightly dust it all over with flour for a perfect sear.
- Heat a Dutch oven over medium-high heat and add olive oil. Once shimmering, sear the roast deeply on each side, about 4 minutes per side, to lock in those juices.
- Transfer the roast to a plate. Deglaze the pot with vinegar, then toss in shallots, celery, carrots, parsnips, and garlic stir to combine. Nestle the roast atop the veggies, pour in chicken stock and a splash of bourbon. Cover and braise in the oven for 2 hours until fork-tender.
- Rest the roast on a cutting board. Spoon veggies and juices onto a platter, slice the meat, and fan it over top. Serve family-style and watch it disappear!
Craving comfort food? This hearty roast transforms simple roots into a showstopping meal dig in and savor the magic!
