Claire's Pot Roast - KWWL - Eastern Iowa Breaking News, Weather, Closings

Claire's Pot Roast

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WATERLOO (KWWL)-- It's a family affair in Sunday's Food Guru moment.

Peter Harman cooks up a pot roast recipe courtesy of his mom.

Today were going to make Claire's Pot Roast. For this recipe I use a Boston Butt pork roast. We start by removing the bone and this shoulder deckle. We have the top cap which we can use for stir fry or some other recipe, the bone which were going to use in our stock, and the main part of the Boston Butt which were going to tie for Claire's Pot Roast. Rub the pork with soy sauce and my steak spice. Heat vegetable oil in a large heavy bottom Dutch oven, and sear the pork in the hot oil. Be sure to sear it on all sides. Add onions, garlic, and shallots. Allow this to cook stirring occasionally for about five minutes. Add the cider vinegar and one cup of water. Stir the sauce and scrape the bottom of the pan with a flat spatula to remove the particles that are stuck to the bottom. Add the mushrooms and caraway seeds. Add the seasonings. The pork bone will add great flavor to our sauce. Cover the pork with cold water. Place the lid on the Dutch oven and let simmer slowly for about three hours until the pork is very tender. When the pork is done remove it from the sauce and allow it to rest on a platter. To thicken the sauce dissolve corn starch in water and pour it in to the sauce. Stir with a whisk until the sauce thickens. Slice the pork and serve with lots of this fabulous sauce on the pork. This is my mom's technique for pork roast with caraway gravy. I love this stuff. I'm Peter Harman the Food Guru.

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