Harvest Pot Roast

Name: Harvest Pot Roast
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 4 lb. pork shoulder roast or beef roast; 2 tbsp. cooking oil; 2 c. water; 1 medium onion, cut in thin wedges; 2 tsp. salt; 1 tsp. dill weed; 1/2 tsp. pepper; 1 acorn squash, cut in half lengthwise, seeded, cut into 3/4 inch crosswise slices; 1 small butternut squash (peeled and cut into 3/4-inch pieces); 2 medium apples,cooking, cut into wedges; 6-8 sm. potatoes, peeled; 3 large. carrots, sliced; 1/4 c. all-purpose flour

7 steps

Prep:20minCook:1h 10min

There are two types of instructions for this recipe, one is for stovetop and the other is for the oven. You can choose which way you want to cook the this recipe. Enjoy

Updated at: Thu, 17 Aug 2023 09:00:05 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories819 kcal (41%)

Total Fat39.1 g (56%)

Carbs63.8 g (25%)

Sugars11.7 g (13%)

Protein52.9 g (106%)

Sodium978.4 mg (49%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 lbpork shoulder roast

or beef roast

2 Tbspcooking oil

2 cwater

1onion

medium, cut in thin wedges

2 tspsalt

1 tspdill weed

½ tsppepper

1acorn squash

cut in half lengthwise, seeded, cut into 3/4 inch crosswise slices

1butternut squash

small, peeled and cut into 3/4-inch pieces

2apples

medium, cooking, cut into wedges

¼ call-purpose flour

Instructions

Step 1

In Dutch oven, brown meat in hot oil. Spoon off fat. Add water, onion, salt, dill weed, and pepper; bring to boil.

Step 2

Reduce heat. Simmer, covered, until meat is nearly tender, about one hour.

Step 3

Add squash, potatoes, and carrots to meat. Simmer until meat and vegetables are tender, about 30 minutes more.

Step 4

Remove to warm platter. Skim fat from juices; reserve 1/2 cups juices. Blend 1/2 cup cold water into flour; stir into reserved juices. Cook, stirring constantly, until thickened and bubbly.

Step 5

Oven baked instructions:

Step 6

In 13x9-inch baking dish, fill oven bag with remaining ingredients; gently squeeze bag to blend ingredients. Close bag; secure with twist tie. Cut 6 (1/2-inch) slits in top of bag.

Step 7

Bake pork roast and veggies 2 to 2 1/2 hours or until internal temperature reaches 160°F. and vegetables are fork-tender