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How To make Harvest Time Pot Roast
3 1/2 lb Pork shoulder roast
2 tb Oil
Salt and pepper 1 1/2 c ;Water
6 sm Potato; peeled
6 sm Carrot; peeled & cut into
-2" pieces 1 lg Onion; cut into wedges
1 md Acorn squash; cut in half
-lengthwise, then seeded & -cut into 3/4" crosswise -slices 1 ts Chervil leaves; if desired
2 md Apple, cooking; cut into
-wedges 2 ts Cider vinegar
1 pk Gravy mix for pork
Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle with salt and pepper; add water. Cook, covered, 1 hour. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes. Add apples; cook 10 minutes. Remove meat, vegetables and apples to heated platter and keep warm. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid. Simmer, stirring constantly, 1 minute or until thickened. Serve with meat and vegetables. Submitted By SAM WARING <curmudgn@flash.net> On MON, 06 NOV 1995 105641 GMT
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Tender Top round Roast Recipe
This top round roast recipe turn out a tender juicy, succulent roast beef!
First mix seasonings. Next rub your roast with avocado oil.
Then rub generously with seasonings!
Preheat oven to 450 degrees F
Sear on stove top in cast iron pan, all the way around and on ends.
Place seared top round roast into hot oven and let it continue to seat for 10 minutes.
Turn oven down to 325
Roast for 60-70 minutes, or till 125 for rare or 135 for medium roast.
Let rest 20 minutes.
Slice thin and against the grain.
Print the full recipe at
Slow Cooker Pork Loin Roast
Fork tender yet sliceable - and that Honey Butter Sauce is everything!!
Easy Oven Roasted Rump Roast Recipe
Roast beef might be a bit intimidating, but it's super easy and good! Just trim, season, sear, roast and check internal temperature every hour!
Get the full recipe at
Tools You'll Need:
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Instant Read Meat Thermometer:
My Favorite Seasoning to Sear with:
Stainless Steel Roasting Pan:
Carving Knife:
#rumproastrecipe
Slow Cooker Sunday Pork Roast Recipe - How to make pork pot roast
This is the best ever pork pot roast made in the slow cooker. The pork is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This pork pot roast is a delicious comforting dish perfect for a nice sunday weekend
KITCHEN UTENSILS USED
Get my Knives here ;
INGREDIENTS
5 to 6 lbs Pork butt / shoulder
Salt and pepper to your taste ( i used 1 and 1/2 Tbs salt and 1/2 Tbs black pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
3 Tbs olive oil, use more if needed
4 large carrots, cut up
baby potatoes, i used about 10
3 Tbs butter
1 large onion, minced
6 cloves of garlic, minced
3 Tbs flour
1 and 1/2 cups apple juice
2 Tbs Worcestershire sauce
1/3 cup sweet chili sauce
2 little chicken bouillon cubes
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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Really Good Pot Roast (comfort food at its finest)
I've been making this same recipe since the mid 1990's. I've never found a reason to change it.
All American Pot Roast
Adapted from an old newspaper clipping from the 1990’s
2 tbsp oil of choice (I used olive)
1 chuck or rump roast, about 4 lbs
3 cups coarsely chopped onions (I used half of this and a jar of home canned onion soup)
6 cloves garlic, crushed and roughly chopped
8 carrots (about 1 ¼ lb), cut into 1” pieces (peel or don’t peel, up to you)
½ cup dry red wine (optional – just add a bit of broth or water if leaving out)
1 tbsp brown sugar (optional)
6 medium potatoes, cut into 1-2” chunks (skin on or peeled, you to you)
1 32 oz jar (or 28 oz can) whole tomatoes
¼ cup fresh parsley (I used dried)
Heat oven to 375 degrees.
Heat oil in heavy Dutch oven. Heavily salt meat on all sides. Sprinkle with fresh ground black pepper. Brown meat well on all sides, about 4-5 minutes per side. Remove and set aside.
Sautee onions in now empty pan with a good pinch of salt. Cook until translucent and just beginning to brown, 7-8 minutes. Add carrots and garlic and sauté until the onions are fragrant, about 1 minute. Add meat back into pot, along with wine, brown sugar and potatoes. Tuck potatoes along the side so everything is snug. Dump tomatoes and parsley over the top, smooshing tomatoes to break them up a bit. Add a bit more black pepper over the top of everything.
Bake for 3 ½ hours total, the last 45 minutes with the lid off. Remove roast from oven, let cool enough to handle and then slice across the grain or just shred up into big chunks. Return to casserole and heat through. Taste for seasoning (it might need a bit more salt or a squeeze of lemon or red wine vinegar) and serve.