Italian Pork Roast

By luvmybuttonsnbows

PREP:
25 minutes
ROAST:
2 hours 20 minutes
STAND:
15 minutes
OVEN:
325°
MAKES:
6 to 8 servings

Ingredients

• 2 tablespoons fennel seeds, crushed
• 2 tablespoons dried parsley, crushed
• 4 teaspoons dried Italian seasoning, crushed
• 1 1/2 teaspoons garlic salt
• 1 teaspoon pepper
• 1 3- to 4-pound boneless pork shoulder roast
• 1 tablespoon cooking oil
• 5 carrots, quartered
• 6 small potatoes, peeled
• 1 large fennel bulb, trimmed and cut into wedges
• 1/4 cup instant-type flour

Preparation

Step 1

Combine fennel seeds, parsley, Italian seasoning, garlic salt, and pepper; set aside. Untie pork roast and unroll. Trim fat from meat. Rub meat with seasoning mixture. Retie roast with heavy kitchen string. In an ovenproof 4- to 6-quart Dutch oven heat oil. Brown pork slowly on all sides. Drain off fat.
Carefully pour 3/4 cup water over meat. Cover and roast in a 325° oven for 1 1/2 hours. Arrange carrots, potatoes, and fennel around roast in Dutch oven. Cover and roast 50 to 60 minutes more or until vegetables and meat are tender, adding water if necessary. Transfer meat to a serving platter and cover with foil to keep warm; let stand 15 minutes. Remove strings and carve meat. Using a slotted spoon, transfer vegetables to a serving bowl; cover and keep warm.
For gravy, strain juices into a glass measuring cup. Skim fat from juices; measure juices. If necessary, add enough water to equal
1 1/2 cups. Return to Dutch oven. Cook over medium-high heat until bubbly. Combine 1/2 cup cold water and flour, stirring until smooth. Gradually add to hot pan juices; whisk until smooth and bubbly. Cook and stir 1 minute more. Serve gravy with roast and vegetables.