Harvest Pork Pot Roast

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A comforting autumn favorite featuring tender pork shoulder, sweet acorn squash, and hearty root vegetables in a rich, savory gravy.
Harvest Pork Pot Roast recipe image

This Harvest Pork Pot Roast is the ultimate comfort food for chilly evenings. A boneless pork shoulder simmers slowly until it falls apart, soaking up flavors from beef bouillon, dried basil, and bay leaf. The addition of acorn squash, carrots, and potatoes creates a vibrant medley of textures, from the creamy squash to the tender root vegetables. The pan juices are transformed into a thick, savory gravy that ties everything together. Perfect for family dinners or meal prep, this one-pot meal requires minimal effort but delivers maximum satisfaction. It’s a rustic, wholesome dish that tastes like home.

Harvest Pork Pot Roast recipe image
Print Recipe

Harvest Pork Pot Roast

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 310.8

Description

This Harvest Pork Pot Roast is the ultimate comfort food for chilly evenings. A boneless pork shoulder simmers slowly until it falls apart, soaking up flavors from beef bouillon, dried basil, and bay leaf. The addition of acorn squash, carrots, and potatoes creates a vibrant medley of textures, from the creamy squash to the tender root vegetables. The pan juices are transformed into a thick, savory gravy that ties everything together. Perfect for family dinners or meal prep, this one-pot meal requires minimal effort but delivers maximum satisfaction. It's a rustic, wholesome dish that tastes like home.

Ingredients

Directions

  1. Trim excess fat from the pork shoulder roast.
  2. Sprinkle the roast generously with salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown the pork roast on all sides until golden brown.
  5. Remove the roast and drain excess fat from the pan, leaving about 1 tablespoon.
  6. Return the roast to the pot and add onion wedges, beef bouillon, water, pepper, basil, and bay leaf.
  7. Bring the liquid to a boil, then reduce heat to low.
  8. Cover and simmer gently for 1 hour and 15 minutes.
  9. Meanwhile, cut the acorn squash in half lengthwise and remove the seeds.
  10. Cut each squash half into four rough chunks.
  11. Add the squash chunks, quartered potatoes, and sliced carrots to the pot around the meat.
  12. Return the liquid to a boil, then reduce heat to low again.
  13. Cover and simmer for another 30 minutes, or until the vegetables are tender and the meat is fork-tender.
  14. Remove the meat and vegetables from the pot and keep warm.
  15. Skim the fat from the surface of the pan juices.
  16. Measure 1 1/2 cups of the pan juices and reserve them in a saucepan.
  17. In a small bowl, whisk 1/4 cup flour with 1/2 cup cold water until smooth.
  18. Stir the flour mixture into the reserved pan juices in the saucepan.
  19. Cook over medium heat, stirring constantly, until the gravy thickens and bubbles.
  20. Continue to cook and stir for one more minute.
  21. Taste the gravy and adjust seasoning with salt and pepper if needed.
  22. Serve the pork and vegetables topped with the hot gravy.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 310.8kcal
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 3.0g15%
Cholesterol 22.9mg8%
Sodium 75.6mg4%
Total Carbohydrate 40.4g14%
Dietary Fiber 9.8g40%
Sugars 3.9g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious