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Pork Roast & Harvest Vegetables
Date added: December 18, 2007
- Servings: 6 change
- Calories per serving: 459
- Prep time: 30
- Cook time: 10
Ingredients
- 2 pound pork, shoulder, blade, boston steak/roast, raw
- 1 cooking spray, 1/3 sec spray
- 2 cup parsnips cut into 1/2
- 1 1/2 cup carrots, fresh, chpd
- 1 green pepper cut into wedges
- 1 cup celery, fresh, diced
- 3 tbsp tapioca, quick cooking, dry
- 6 ounce-weight apple juice frozen concentrate thawed
- 1/4 cup water, tap
- 1 tsp beef bouillon granules
- 1/4 tsp cinnamon, ground
- 1/4 tsp spice, pepper, black, ground
Recipe Method
1. Trim fat from roast. If necessary, cut roast to fit into 3 1/2 to 5-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown roast on all sides. In slow cooker, combine parsnips, carrots, sweet pepper and celergy. Sprinkle with tapioca.
2. In a small bowl, combine apple juice concentrate, water, bouillon granules, cinnamon and
3. Cover and cook on low-heat setting for 10 to 12 hours or on high for 5 to 6. Transfer meat and vegetables to a serving platter. Strain cooking juices; skim off fat. Drizzle juices over meat and pass remaining juices.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 459 | 23% |
| Fat 25g | 38% |
| Cholesterol 108mg | 36% |
| Sodium 677mg | 28% |
| Carbohydrates 31g | 23% |
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