POT-ROASTED PORK WITH APPLES, POTATOES AND CELERY ROOT

Pot-Roasted Pork With Apples, Potatoes And Celery Root image

Provided by Molly O'Neill

Categories dinner, project, roasts, main course

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 11

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Ingredients

1 3- to 4-pound pork roast, tied
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 cups celery root in half-inch dice
1 1/2 cups carrots, peeled and diced
1 1/2 cups onions, diced
2 cups apple cider
1 teaspoon fresh thyme leaves
5 juniper berries
3 apples, peeled, cored and cut into eighths
2 pounds Yukon gold potatoes, peeled and quartered

Steps:

Preheat the oven to 300 degrees and season the pork with salt and pepper. In a large, heavy pot or Dutch oven with a tightly fitting lid, heat 2 tablespoons of the oil over high heat. Brown the meat on all sides, remove it from the pan and set aside.
Add the celery root, carrots and onions to the pan and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the meat, cider, thyme leaves and juniper berries and bring to a boil. Cover the pot, transfer it to the oven and cook for 2 hours.
Add the apples and potatoes to the pot and continue to cook until the potatoes and meat are very tender, about 40 minutes longer. Remove from the oven, season with more salt and pepper and serve.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 991 milligrams, Sugar 13 grams, TransFat 0 grams