Ingredients
2-4 lb Boneless Pork Butt Roast
1 tablespoon dijon mustard
packet Italian dressing
2 tablespoon olive oil
2 cups chicken broth
3 garlic cloves peeled and crushed
1 bay leaf
1 tablespoon Worcestershire sauce
1 tsp rosemary
1 tsp thyme.
7 red potatoes quartered
1 yellow onion cut into ⅛ths
3-4 carrots cut into large chunks- about the size of the potato quarters
5 cremini mushrooms whole
3 celery ribs (individual stalks) cut into large chunks- about the size of the potato quarters
2 tablespoon butter
¼ cup all purpose flour
reserved liquid from the bottom of the pot strained of solids
Instructions
Trim the fat cap off the roast to about 1/8 inch thick
Rub the roast with dijon mustard
Sprinkle Italian dressing on all sides of the roast.
Brown all sides of the roast on Saute mode
Remove roast and set aside
Saute Garlic & Onions
Keeping on saute mode pour 2 cups chicken broth into the pot and scrape stir brown bits at the bottom
Add in bay leaf, rosemary, thyme, and Worcestershire
Place trivet in pot and place pork on trivet.
Set to meat/stew mode for 15 minutes per pound.
Natural pressure release for 15 mins
Remove roast and add veggies
cook on manual mode for 5 minutes
quick release and remove veggies
pour liquid in separate bowl
On saute mode melt 2 tablespoon butter
Sprinkle ¼ cup flour into the melted butter and whisk together to make a roux.
Whisk reserved liquid back into the roux and simmer for 5 minutes
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