An Autumn Pot Roast Dinner With Cider Gravy Recipes

AUTUMN POT ROAST

Steps:

• In a large bowl, combine apple cider, tomato juice, ketchup, sugar, salt and pepper and set aside.
• Heat oil in Dutch oven over medium heat; add garlic and saute it for about 1 minutes. Add the roast, and turn with tongs to brown on each side. Pour the reserved liquid mixture over the roast, then cover the Dutch oven. Simmer for 2 hours, then add the carrots and onions; cover and cook for another hour longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; tent with foil to keep warm.
• After de-fatting pan juices, add water measure 3 cups. Mix flour and cold water until smooth and stir into pan juices. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Season with salt and pepper. Slice roast and add back to Dutch oven with vegetables. Pour in gravy. Turn to coat evenly with gravy, then transfer to serving platter to serve.

AN AUTUMN POT ROAST DINNER WITH CIDER GRAVY

Steps:

• In a large stockpot or Dutch oven, heat the oil over a medium flame until hot.
• Rinse-off the roast and pat dry with paper towels. Combine the cumin, cinnamon, cloves, and ginger in small bowl. Rub the spice mixture on both sides of the roast; transfer it to the stockpot/Dutch oven and brown evenly on both sides.
• Remove the roast; pour off the drippings and season it with salt and pepper.
• To the drippings in the stockpot/Dutch oven, add the onions and cook for about 3 minutes while stirring frequently.
• Add the garlic to the onions; continue cooking and stirring for 2 more minutes.
• Combine the soup mix and water; pour into the stockpot/Dutch oven. Add the apple cider and brown sugar; increase the flame to medium-high and give a good stir.
• Cook and stir the cider mixture until the browned bits attached to the stockpot/Dutch oven are dissolved, about 1 - 2 minutes.
• Return the roast to the stockpot/Dutch oven and place sprigs of thyme on top; bring to a boil. Reduce the flame; cover tightly and simmer for 2-1/2 hours.
• Sprinkle the nutmeg and cinnamon over the butternut squash and sweet potatoes, add to the roast along with the mushrooms. Continue simmering, covered for 30 minutes, or until the vegetables and roast are fork-tender.
• Discard thyme sprigs. Remove roast and potatoes to serving platter and keep warm; reserve juices.
• Skim fat from juices; stir in the cornstarch mixture. Bring to a boil, stirring constantly; cook and stir until thickened.
• Carve roast into slices and serve with the vegetables and gravy.

ROAST PORK WITH CIDER GRAVY

Steps:

• Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
• After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
• Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
• To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.