INGREDIENTS…… makes 6 – 8 servings
Pork Roast
Baby Carrots
Celery
Onion
3 small Sweet Potatoes or 1 large
2 Turnips
7 small Red Potatoes
3 Bay Leaves
Salt & Pepper, Cinnamon, Nutmeg, All Spice, Ground Cloves, & Fresh Thyme leaves
3 Apples sliced
Apple Cider Vinegar
Apple Jelly
Flour
Butter
DIRECTIONS:
Preheat Oven to 375 degrees
In a large roasting pan, place a roast rack
add 6 cups of Water to the bottom and
2 cups of Baby Carrots
3 Celery chopped
1 chopped Onion
3 small Sweet Potatoes, peeled and chopped
2 Turnips peeled and chopped
7 small Red Potatoes scrubbed and chopped
3 Bay leaves
ADD Pork Roast to roasting rack
mix in a bowl. salt and pepper, 1 tsp Cinnamon, 1/4 tsp nutmeg, 1/2 tsp all spice, 1/4 tsp cloves, 1 tbsp Fresh Thyme leaves.
Mix well and rub all over the roast.
Place Roasting pan in the oven and cover with lid, bake 1 hour @ 375 degrees
turn oven to 350, bast Roast with juices and bake uncovered 1.5 – 2 hours
Remove Roast onto a large plate, and Veggies.
In the Roasting pan leave juices and add 3 sliced apples, 1/2 cup apple cider vinegar, 1/2 cup Apple Jelly or Crabapple Jelly (or both)
mix Well and return to Oven and bake 30 minutes, @ 350 degrees
Remove roast to a plate to rest while making the gravy
Gravy Directions;
Strain out the fruit and bits from the roasting pans to make smooth
Make Gravy by making a roux in a frying pan. Add 3 tbsp butter and 3 tbsp flour, melt to a simmer off, adding juice a bit at a time simmering good till all incorporated.
Once added simmer off till thickened good to desired thickness.
Serve with slices of Pork Roast, Potatoes, Vegetables, Apples topped with Gravy
