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Ингредиенты
- 2 Tbsp. fennel seed, crushed
- 2 Tbsp. dry parsley, crushed
- 4 tsp dry Italian seasoning, crushed
- 1 1/2 tsp garlic salt
- 1 x 3- to 4-lb. boneless pork shoulder roast
- 1 Tbsp. veg. oil
- 5 x carrots, quartered
- 6 sm potatoes, peeled (about 1 1/2 pounds)
- 1 lrg fennel bulb, trimmed and cut into wedges
- 1/4 c. instant-type flour
Инструкции
- Combine fennel seed, parsley, Italian seasoning, garlic salt, and 1 tsp. pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with seasoning mix. Retie roast.
- In a Dutch oven or possibly large pot heat oil; brown pork roast slowly on all sides. Drain fat. Pour 3/4 c. water over meat. Roast, uncovered, in a 325 degree F. oven 1 1/2 hrs. Arrange vegetables around roast. Cover and roast 50 to 60 min more or possibly till vegetables and meat are tender, adding water, if necessary. Transfer meat to serving platter and cover with foil; let stand 15 min. Remove strings and carve. Using a slotted spoon, transfer vegetables to a serving bowl; keep hot.
- For gravy, skim fat from pan juices; strain juices, if you like. Add in water to juices, if necessary, to make 1 1/2 c.. Cook pan juices in Dutch oven or possibly large pot over medium-high heat till bubbly. Combine 1/2 c. cool water and flour; stir till smooth and gradually add in to the warm pan juices, whisking till smooth and bubbly. Cook and stir 1 minute more. Serve with roast.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 404 | |
| Calories from Fat 137 | 34% |
| Total Fat 15.24g | 19% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.07g | |
| Cholesterol 111mg | 37% |
| Sodium 200mg | 8% |
| Potassium 1403mg | 40% |
| Total Carbs 30.25g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 3.32g | 2% |
| Protein 35.85g | 57% |
