Sara Unangst put this yummy recipe on Facebook. It was a real hit at my house tonight. I especially like the 'tang' that the apple juice gives the veggies. The only thing I did differently was to use a whole quart of applejuice.
Ingredients:
1.5 to 2 lb boneless pork blade roast or sirloin roast
2 TBS cooking oil
1.25 cups apple cider or apple juice
2 tsp instant beef bouillon granules
1/2 tsp dry mustard
1/4 tsp black pepper
3 medium red potatoes cubed
3 medium carrots, cut into 2 inch pieces
3 medium parsnips, cut into 2 inch pieces
1 large onion cut into wedges
1/4 cup flour
Directions
- Brown the meat on all sides in hot oil, drain off fat.
- Place cut veggies into crockpot
- Add meat to crockpot (cutting to fit if necessary)
- Mix cider, bouillon granules, mustard, and pepper together. Add to crockpot
-Cook on low heat 8-10 hours, or cook on high heat 4-5 hours.
- For gravy take juices from crockpot plus enough water to equal 1.5 cups. Put in a saucepan. Stir 1/3 cup cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thick and bubbly.
- Serve and enjoy!
Aw, I wouldn't drain off the fat -- that's what makes the stew so rich and flavors the veggies! :)
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