Stove Top Pork Pot Roast Recipes

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Steps:

• Rub the roast all over with thyme, sage and salt and pepper.
• Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
• To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
• If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

Steps:

• Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
• Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
• Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
• Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

Steps:

• Season meat and sprinkle with flour.
• Fry onions in fat until golden.
• Add meat; brown on all sides.
• Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
• Thicken gravy with remaining flour mixed with a little water.

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• Pour all seasoning in a small bowl and mix well. Season meat on both sides.
• Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
• Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
• Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

Steps:

• Cut slits in roast; insert garlic slivers.
• In a large deep skillet, brown roast on all sides in oil. Remove roast.
• Add onion, celery and turnips to skillet.
• Place roast over vegetables; add water and bouillon.
• Bring to a boil.
• Reduce heat; cover and simmer for 2 hours.
• Add potatoes, carrots and beans; cover and cook for 45 minutes.
• Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
• Remove to a serving platter and keep warm.
• Skim fat from pan juices.
• Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
• Season with salt and pepper. Slice roast; serve with vegetables and gravy.

Steps:

• Heat 2 t oil in large Dutch oven over med high.
• Sprinkle roast evenly with five spice powder and salt.
• Add meat to pan; cook 5 min, turning to brown on all sides.
• Add broth and next 6 ingredients to pan; bring to a simmer.
• Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
• Remove meat from pan.
• Cover and keep warm.
• Strain cooking liquid through a sieve over a bowl; discard solids.
• Heat the remaining 2 t oil in pan over med high.
• Add mushrooms and carrot to pan; saute 5 minute
• Add bok choy and 4 c reserved cooking liquid to pan.
• Cover and cook 5 min or til bok choy is tender.
• Cook noodles according to pkg directions. Drain.
• Divide noodles evenly among 8 bowls.
• Shred meat with 2 forks; arrange 3 oz meat over each serving.
• Top each serving with 2 T veggies and 1/2 c broth.
• Place 1 bok choy half on each serving.
• Sprinkle each serving with 1 1/2 t green onions.