The Perfect One Pot Meal

So our good friend Deb is recovering at home from the hospital and today we are dropping over a comfort food meal to help her heal. Also, to avoid her lovely partner from having to test her skills in the kitchen.

This is not original buy any means, but I added a few twists to give it some flavor.



Ingredients:
1.5 lb lean pork roast
6-8 small red potatoes quartered
1 – purple top turnip cut in ¼ inch bite size pieces
1 – rutabaga sliced in bite size pieces
1-2 carrots sliced in bite size pieces
Half a yellow-diced onion
2-3 garlic cloves cut in half
Seasonings:
1 teaspoon of fresh ground pepper and
½ teaspoon of sea salt
¼ cup of low sodium or regular soy sauce
¼ cup of olive oil
¼ cup of flour
2 tablespoons of butter
1 cup of beef, chicken or vegetable stock
1 bay leaf

Get a heavy pan or Dutch oven heated to medium high on the stovetop. In a bowl put in all your veggies and toss them with a mixture of about half the olive oil, butter, and salt and pepper. Cook/sear them in the pan for about 5 minutes, until the flavors cook through. Remove the veggies and set aside in a bowl.

Mix the soy sauce and about half the salt, pepper, and rub it all over the roast and then dust/rub it with the flour. In the same pot add in the rest of the olive oil and sear the roast on all sides – about a minute or two each side.

Roast the Pork first with no juice added for about 30-40 minutes at 375 degrees and then pull out and layer in the veggies all around the roast and pour over the stock and add the bay leaf. Roast at 300 or lower degrees for another 30-40 minutes depending on how you like the roast cooked. We prefer it about medium with the veggies still firm. When you serve it, remove the roast and let it rest for at least 15 minutes, take out all the veggies out as well and then heat the juice up to a quick boil and ladle it all over the sliced meat and veggies. You can also thicken it up if you prefer more of a gravy.