Try this Harvest Pork Roast recipe, or contribute your own.
Suggest a better description1. In an ovenproof 5 quart dutch oven over medium high, heat oil and cook roast on all sides until browned; remove and set aside. Spoon off fat. 2. In the same dutch oven, combine soups, 1 cup of water, thyme and bay leaf. Heat to boiling, stirring occasionally. Return roast to Dutch oven, cover and bake at 350 degrees for 45 minutes. 3. Turn roast. Add potatoes and carrots, cover and bake for 1 hour 45 minutes or until vegetables and roast are fork tender. 4. Transfer roast and vegetables to platter, remove string. 5. In a small bowl, stir together flour and remaing 1/4 cup water until smooth. In the dutch oven, over medium heat, bring soup mixture to a boil, gradually stir in flour mixture and cook until it thickens; stir constantly. 6. Remove bay leaf and serve gravy with the roast. NOTES : Campbells One Dish Meals Posted to recipelu-digest Volume 01 Number 160 by RecipeLu
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Serving Size: 1 Serving (4537g) | ||
Recipe Makes: 1 | ||
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Calories: 6302 | ||
Calories from Fat: 3231 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 358.9g | 479 % | |
Saturated Fat 118.3g | 592 % | |
Monounsaturated Fat 159.1g | ||
Polyunsanturated Fat 46.7g | ||
Cholesterol 1291.3mg | 397 % | |
Sodium 4816.4mg | 166 % | |
Potassium 14650.8mg | 386 % | |
Total Carbohydrate 398.6g | 117 % | |
Dietary Fiber 55.1g | 220 % | |
Sugars, other 343.5g | ||
Protein 358.7g | 512 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6302
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