Pork Pot Roast in Cider

So I've been dieting lately, which means we haven't been eating a lot of "proper" meals lately.  This weekend, I decided I'd actually cook something hearty and we happened to have a pork roast in the freezer.  Digging through my cookbooks, I came across this recipe for Pork pot Roast in Cider that I tagged ages ago in my Better Homes and Gardens New Cookbook.  This roast may be cooked on the stove or in a slow cooker.  Since I was baking all day, I used the slow cooker.  

This roast was delicious.  Hubby and I both loved it.  It uses apple juice as the primary liquid which adds a nice sweetness that complements the pork.  I was also really excited to see the recipe calls for parsnips.  I discovered parsnips a few Thanksgivings ago and love them.  

Pork Pot Roast in Cider

(Better Homes and Gardens New Cookbook, pg 392)

• 1 1/2-2 pound boneless pork blade roast or sirloin roast
• 2 tbsp cooking oil
• 1 1/4 cups apple cider or juice
• 2 tsp instant beef bouillon granules
• 1/2 tsp dry mustard
• 1/4 tsp black pepper
• 3 medium red potatoes, peeled (if desired) and quartered
• 3 medium carrots, cut into 2" pieces
• 3 medium parsnips, peeled and cut into 2" pieces
• 1 large onion, cut into wedges
• 1/3 cup cold water
• 1/4 cup all-purpose flour

 Stove-top Directions:

Trim fat from meat.  In a 4 to 6 quart Dutch oven, brown meat on all sides in hot oil.  Drain off fat.  Stir together cider, bouillon granules, mustard, and pepper.  Pour over meat.  Bring to boiling; reduce heat.  Simmer, covered, 1 hour.

Add potato, carrot, parsnip, and onion.  Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender.  Transfer meat and vegetables to a serving platter, reserving juices.  Keep pwarm.

For gravy, measure juices; skim fat.  If necessary, add enough water to juices to equal 1 1/2 cups.  return to dutch oven.  Stir water into flour, then stir into juices in pan.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.  To serve, remove string from meat, if present.  Slice meat and serve with vegetables and gravy.  

Slow Cooker Directions:

Prepare meat as above.  Place potato, carrot, parsnip, and onion, in a 3 1/2 or 4 quart slow cooker.  Cut meat to fit, if necessary; place on top of vegetables.  Stir together apple cider, bouillon granules, mustard, and pepper.  Add to cooker.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until tender.  (After four hours, I pulled the meat and veggies out and switched their positions, with meat on bottom and veggies on top.)  Transfer meat and vegetables to a serving platter; keep warm. Prepare gravy in a medium saucepan on the stove top and serve as above.