Pork pot roast.

By dette

When you mention pot roast to most peoplek, they usually think of a dish made with beef. But my mother's pork version is one of my more memorable comfort foods. Her pork pot rasot is cooked low and slow for hours in a slow cooker until it's fork-tender. This remains my sister's favorite meal when we all get together. The thick gravy is so good that I almost forget muy table manners and want to lick the bowl. Isntead, I make sure there are plenty of warm biscuits to sop up every drop.

Ingredients

• 1 3- lb boneless bottom round prok roast
• 1/2 c all purpose flour
• kosher salt and freshly ground black pepper
• 1/4 c. canola oil
• 2 onion, quarteres
• 3 garlic cloves, smashed
• 1 T. tomato paste
• 1 c. dry red wine
• 3 c. beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, sliced into 1/2" pieces
• 6 red potates, quartered
• freshly chopped parsley

Preparation

Step 1

Prehet the oven to 300
Dry the roast with paper towels. Dredge the roast with the flour and season on all sides iwh salt and pepper. Heat the canola oil in a dutch oven oer medium-high heat and sear the roast on all sides. Gransfer the rost to a plate.
Add the onions, garlic, and tomaot paste to the pot and cook for 3-5 minutes. Add the red wine stirring to scrape up any browned bits from the ottom of the pot. Cook and reduce to a 1/2 cup. Return the roast to the pot and add the beef stock, thyme, and bay leaves. Bring the liquid to a simemr, cover, and place in the oven.
ROast for 2 1/2 hours and then add the carrots and potateos. Continue to cook for 2 more hours. tranfer the roast to a cutting board and let rest for 15-30 minutes. Slice and palce on a serving paltter. Skim the fat off the brasing liquid and serve the sauce with the roast. Garnis with eh parsley.