Pot roast with winter roots recipe

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serves: 4
Skill: easy
5-a-day: 2
Prep: 30 min
Cooking: 1 hr 30 min

Nutrition per portion

Calories 780 kCal 39%
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  • What could be more warming on a winter’s night than this cider-laced pork casserole?


    • 1.3kg (3lb) boned and rolled loin of pork with rind removed
    • 30ml (2tbsp) oil
    • 1 large onion, roughly chopped
    • 1 garlic clove, crushed
    • 3 large carrots, peeled and diced
    • 2 parsnips, peeled and diced
    • 350g (12oz) swede, peeled and diced
    • 300ml (½pt) dry cider
    • 425ml (¾pt) stock
    • Few sprigs of fresh rosemary


    • Preheat the oven to 180°C (350°F / gas mark 4). Season the pork joint with salt and freshly ground black pepper. Heat the oil in a large frying pan, add the pork and brown well over a high heat on all sides. Transfer to a shallow ovenproof casserole or roasting dish.

    • Add the onion and garlic to the pan and fry gently for 5 mins, then add all the diced vegetables and fry for a further 3-4 mins. Pour in the cider and stock and bring to the boil. Season with salt and freshly ground black pepper.

    • Spoon all the vegetables and liquid around the pork and add half the rosemary sprigs. Cover the casserole and cook in the oven for 1¼ hrs or until the meat and vegetables are tender.

    • Uncover the casserole, place the rest of the rosemary sprigs on top of the pork and cook for a further 10-15 mins.

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