Trim fat from roast. In a large dutch oven brown meat on all sides in veg oil. Drain off fat. Stir together cider, bouillon, mustard & pepper. Pour over meat. Bring to boil over med-high heat, reduce heat add meat thermometer.
Add carrots around roast, cover, simmer on low for about 40 min or until roast reads 165 degrees.
Remove roast and wrap in foil. Remove carrots into bowl cover, set aside. Add juices to measuring cup, add water so there is 1 1/2 C. In dutch oven ass water & cornstarch, wisk until smooth, add juices. Raise heat to med-high until thick & bubbling. Season to taste with salt & pepper.
Slice roast, serve with buttered carrots, gravy & mashed potaotes.
Serving
Suggestions
Cinnamon apples goes along great with this dish.
Originally Submitted
7/1/2011
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