Braised Pork Supper
Thyme perfumes this slow-simmering pot roast, served alongside onions, potatoes and carrots. All that's missing for a hearty meal is a nice big loaf of fresh baked bread.
1 (3-pound) pork roast (butt or loin)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons dried thyme
1 1/2 tablespoons vegetable oil
2 medium onions, peeled and quartered
2 cups beef or mushroom broth
1 1/2 pounds red potatoes, scrubbed and quartered
3 carrots, scrubbed and cut into 1-inch-thick rounds
- Season pork with salt, pepper and thyme.
- To a heated large stockpot add the oil; brown pork on all sides over medium-high heat, 7 to 8 minutes. Add onion and cook 3 more minutes. Add broth and stir, scraping the bottom to remove any browned bits. Reduce heat to simmer and cover. Cook until pork is almost tender, about 2 1/2 hours.
- Add carrots and potatoes, season with salt and pepper, cover, and continue to cook until meat and vegetables are tender, about 30 more minutes. Remove meat from sauce and let sit covered for 10 minutes. Slice roast into 1/4-inch thick pieces; serve with onions, potatoes and carrots.
Makes 10 servings.