In some families it may have been spaghetti with meatballs or chicken stew or even pot roast. Well, you can bring back that time-honored Sunday ritual with this version of Italian Pot Roast. It's a great treat for all in your family.
Italian Pot Roast
Makes 6 to 8 Servings
Seasoned with hearty herbs, this one-pot meal braises with a mixture of vegetables, including fennel. It's served with a flavorful gravy, made from the pan drippings of the cooked pork.
2 tablespoons fennel seed, crushed
2 tablespoons dried Italian parsley, crushed
4 teaspoons dried oregano, crushed
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 3-to 4-lb. boneless pork shoulder roast
1 tablespoon cooking oil
5 carrots, quartered
6 small potatoes, peeled (about 1 1/2 lb.)
1 large fennel bulb, trimmed and cut into wedges
1/4 cup instant-type flour (such as Wondra)
1. Combine the fennel seed, parsley, oregano, salt, and pepper; set aside.
2. Untie the pork roast and unroll the meat. Trim any fat off the meat. Rub the meat with the seasoning mixture. Retie the roast.
3. In a Dutch oven, heat the oil; brown the pork roast slowly on all sides. Drain off any fat that accumulates. Pour about 3/4 cup of water over the meat. Roast, covered, in a preheated 325 degree F. oven for 1 1/2 hours.
4. Arrange the carrots, potatoes and fennel around the roast. Cover the Dutch oven and roast for about 50 to 60 minutes more or until the vegetables and the meat are tender. Add more water to the Dutch oven, if necessary.
5. Transfer the meat to the serving platter and cover with aluminum foil; let stand for about 15 minutes. Remove the strings from the meat and carve. Using a slotted spoon, transfer the vegetables to a serving bowl; keep warm.
6. For the gravy, skim the fat from the pan juices; strain the juices, if desired. Add the water to the juices, if necessary, to make about 1 1/2 cups. Cook the pan juices in a Dutch oven over medium-high heat until bubbly.
7. Combine 1/2 cup cold water and flour; stir until the mixture is smooth, then gradually add the mixture to the hot pan juices, whisking until the mixture is smooth and bubbly. Cook and stir about 1 minute more. Serve with the pork roast.
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