Wednesday, August 20, 2008

Summer Pot Roast

Use whatever vegetables you have on hand. We used some parsnips and sweet potato that needed to be used, but summer squash, onion and tomato would be great. However, if you use a vegetable that requires less cooking time, wait to put it in about 15-20 minutes before roast is done.

2-3 lb pork lion
3 parsnips
3 stalks celery
2 sweet potatoes
Penzeys Greek seasoning
2 c. chicken stock
2 tbs garlic

Set oven to 350. Season meat really well with salt, pepper, Greek seasoning and garlic. If using root vegetables cut into small pieces and line the bottom of roasting pan with them (if you are using other vegetables, wait to add (you will want about 3 cups of vegetables per pound). Place seasoned meat on top. Season vegetables if you wish as well. Add stock and put in hot oven. Cook meat for about 30-40 minutes.

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