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Ингредиенты
- 2 med Sweet potatoes, cubed
- 2 med Red potatoes, cubed
- 2 med Russet potatoes, cubed
- 2 stalk celery, diced
- 6 med Carrots, sliced
- 4 x Cloves garlic, chopped
- 14 1/2 ounce Vegetable broth, canned
- 1 1/2 c. Garlic flavored wine Or possibly any white wine
- 2 env dry soup mix, onion and mushroom flavor
- 3 lb Pork shoulder roast Salt and pepper, to taste
- 1/2 c. Flour, optional
Инструкции
- Place half of the potatoes, celery and carrots in the bottom of a 5 qt crockpot. Sprinkle with half of the chopped garlic. Combine the vegetable broth and the wine. Pour half of the mix over the vegetables. Salt and pepper to taste. Place the roast in the crockpot. Using one soup mix envelope, rub it into the roast. Turn roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the rest of the potatoes, celery and carrots on top and around the roast. Sprinkle with the rest of the garlic. Pour the remaining broth mix overtop. Salt and pepper to taste. Cover and cook on low for 9 to10 hrs. If you like, using a slotted spoon, remove roast and vegetables to a platter and keep hot. Using about 1/2 c. of the juices from the crockpot, mix with the flour. Pour the rest of the juices into a saucepan. Bring juices to a boil and whisk in the flour. Cook, stirring constantly, till gravy is thickened. Slice roast and pour gravy over roast and vegetables. Serve extra gravy on the side.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 542g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1950mg | 81% |
| Potassium 1726mg | 49% |
| Total Carbs 94.23g | 25% |
| Dietary Fiber 9.7g | 32% |
| Sugars 10.08g | 7% |
| Protein 11.83g | 19% |
