Kathie's StoryWhen I was in high school Mom worked as a cook in the restaurant kitchen at the South Bend Farmer's Market. Every Saturday they served old fashioned Roast Beef and Roast Pork. Everything there was homemade and simply delicious.
This roast pork dinner was my favorite. It was served with real mashed potatoes and homemade dressing. Fresh vegetables were used most of the year.
And after your dinner there was homemade pie.
find more delicious recipes at www.porkbeinspired.com
broth from roast
can sliced mushrooms, drained and chopped
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Place roast in roaster or large roasting pan. Pour water into bottom of pan. Cover and cook at 325 degrees until internal temperture of meat on meat thermometer reaches 155 degrees. This should take 1 1/2- 2 1/2 hours depending on the roast you have chosen. When roast reaches 155 degrees remove from pan, strain drippings, and reserve broth. Allow roast to sit for about 20 minutes before slicing.
2Meanwhile make gravy. Dissolve cornstarch in water. Pour into roasting pan where some drippings remain. Stir until well blended. Add remaining ingredients except mushrooms. Bring to a boil and cook until clear and thickened. Add mushrooms. Serve gravy over sliced meat, mashed potatoes and homemade bread dresing. (See separate recipe for dressing.)
Valri Cherry Valricherry - Jan 16, 2012
Hmmmm you don't season your meat before cooking???
Kathie Carr kathiecc - Jan 16, 2012
Not this roast. It was Mom's recipe. She liked the slow roast meats and did her seasoning after it was cooked. I'm sure you can do it the way you think is best.
Kathie Carr kathiecc - Jan 31, 2012
Crackling sounds wonderful. Sorry that my Mom didn't make it that way. :(
I hope you find it and PLEASE POST if you do!