| Fast Prep

pork pot roast in cider

prep: 25 minutes | cook: 1 hour 30 minutes | MAKES: 4 servings (5 oz. pork + ½ cup gravy each)

• 2 Tbsp. vegetable oil
• 1 1½- to 2-lb. boneless pork blade roast or sirloin roast, trimmed of fat
• 1¼ cups apple cider or apple juice
• 2 tsp. instant beef bouillon granules
• ½ tsp. dry mustard
• ¼ tsp. black pepper
• 3 medium red potatoes or round white potatoes, peeled (if desired) and quartered
• 3 medium carrots, cut into 2-inch pieces
• 3 medium parsnips, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges
• ⅓ cup cold water
• ¼ cup all-purpose flour

1. In a 4- to 6-qt. pot heat oil over medium-high heat. Add roast to pot and cook until browned on all sides. Drain off fat.

2. In a medium bowl stir together cider, bouillon granules, mustard, and pepper. Pour over meat in pot. Bring to boiling; reduce heat. Simmer, covered, 1 hour.

3. Add potatoes, carrots, parsnips, and onion to meat in pot. Simmer, covered, 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a serving platter, reserving juices in pot. Cover to keep warm.

4. For gravy, measure cooking juices; skim off fat. If necessary, add enough water to juices to equal 1½ cups. Return to pot. Stir the ⅓ cup cold water into the flour. Stir flour mixture into juices in pot. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. To serve, remove string from meat if present. Slice meat and serve with vegetables and gravy.

SLOW COOKER DIRECTIONS: Brown meat as directed in Step 1. In a 3½- or 4-qt. slow cooker layer potatoes, carrots, parsnips, and onion. Cut meat to fit if necessary; place on top of vegetables. Stir together cider, bouillon granules, mustard, and pepper. Pour over meat and vegetables in cooker. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours or until tender. Transfer meat and vegetables to a serving platter; cover to keep warm. Continue as directed in Step 4.

PER SERVING: 765 cal., 49 g fat (15 g sat. fat), 123 mg chol., 573 mg sodium, 50 g carb., 6 g fiber, 15 g sugars, 32 g pro.

VARY THE VEGGIES

Change it up by substituting other root vegetables, such as rutabagas, turnips, or celery root, in place of the carrots and parsnips.