Easy pot roast recipe
Sparkling drink Shloer has teamed up with chef Phil Vickery to offer Yorkshire Pudd readers a selection of delicious recipes following the launch of www.enjoysundaylunch.com, a new website of inspirational recipes, top tips and offers, encouraging friends and family to get together and enjoy the most important meal of the week, Sunday lunch.
This week we share Phil’s recipe for easy pot roast shoulder of pork with sweet potatoes, apples and pears.
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
- 500g large cubes of shoulder pork
- 4 tbsp flour
- 100mls vegetable oil
- 1 large carrot, peeled and chopped
- 2 large cloves of garlic, crushed
- 2 dessert apples peeled, cored and chopped into 8 pieces
- 2 small onions peeled and roughly chopped
- 2 medium sweet potatoes roughly chopped
- 1 x 10g chicken stock cube
- Approx. 500ml boiling water
- Salt and pepper
- 2 ripe pears, cut into quarters, cored but not peeled
- Pre heat the oven to 180°C, gas 4.
- Lightly dust the cubed pork with the flour.
- Heat the oil in a frying pan and gently seal the floured pork in small batches, then place into a deep oven proof braising pot or saucepan. Add the carrot, garlic, apples, onions and sweet potatoes and mix well.
- Add the boiling water and stock cube until it comes roughly halfway up the meat and vegetables then season well with salt and pepper.
- Cover with tightly fitting lid or tin foil and place in the oven.
- Cook for about 1 hour and 15 minutes, then remove the lid and stir well. Add the ripe pears and place back into the oven for a further 30-40 minutes until the pork is succulent and juicy.
- This dish is best cooked and eaten when it has been left to cool for approx. ½ an hour.
- Serve with roasted parsnips drizzled with a little honey.