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Apple Cider Pot Roast

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Beef

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Ingredients

2 Tbsp oil
1 3 lb pork roast
2 cups apple cider
3 onions, peeled -- cut in wedges
2 cloves garlic -- minced
2 1/4 tsps. salt
1/2 tsp pepper
2 bay leaves
4 carrots,sliced -- diagonally
3 potatoes, pared -- cubed
1/2 head cabbage -- in wedges
2 cups small fresh mushrooms
1 green pepper -- in small squares
3 Golden Delicious apples,pared -- cored
cut in wedges
1/2 cup water
1/4 cup flour
1 tsp Kitchen Bouquet

Procedures

Heat oil in dutch oven and brown pork on all sides. Pour off the fat. add
cider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then cover
and reduce heat.
Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes and
cook 15 minutes more.Add cabbage, mushrooms, green pepper and apples. cook
until all vegetables are tender 15-2- minutes. Remove meat and vegetables to
a warm dish and keep warm while you make the gravy. Discard the bay leaves.
Skim off the fat from the liquid. Reserve 1 3/4 cups of liquid. (add water
if need to make up difference). Blend cold water with flour and stir into
hot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjust
seasoning to taste.

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<h1> Apple Cider Pot Roast</h1>
 Ingredients :
 2 Tbsp oil 
 1 3 lb pork roast 
 2 cups apple cider 
 3 onions, peeled -- cut in wedges 
 2 cloves garlic -- minced 
 2 1/4 tsps. salt 
 1/2 tsp pepper 
 2 bay leaves 
 4 carrots,sliced -- diagonally 
 3 potatoes, pared -- cubed 
 1/2 head cabbage -- in wedges 
 2 cups small fresh mushrooms 
 1 green pepper -- in small squares 
 3 Golden Delicious apples,pared -- cored 
 cut in wedges 
 1/2 cup water 
 1/4 cup flour 
 1 tsp Kitchen Bouquet <hr hieght="1">
 Procudures
 Heat oil in dutch oven and brown pork on all sides. Pour off the fat. add 
cider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then cover 
and reduce heat. 
Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes and 
cook 15 minutes more.Add cabbage, mushrooms, green pepper and apples. cook 
until all vegetables are tender 15-2- minutes. Remove meat and vegetables to 
a warm dish and keep warm while you make the gravy. Discard the bay leaves. 
Skim off the fat from the liquid. Reserve 1 3/4 cups of liquid. (add water 
if need to make up difference). Blend cold water with flour and stir into 
hot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjust 
seasoning to taste. 
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