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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Pot+Roasting?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Pot%20Roasting"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"9"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2943021365525793381"},"published":{"$t":"2022-03-07T07:00:00.114+00:00"},"updated":{"$t":"2022-03-07T07:00:00.233+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"}],"title":{"type":"text","$t":"Mississippi Pot Roast "},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiDCLQR8G7nQBrpOCF9qh71dTG4VVqSbU0KDiLOIMHsiD_r3lfaejxb9E2pZ2EElDKboER9wmFf_aPI55YNA9xcvsykArLkjYeKzy0hcbLeMJy6pgSxegLNOayD--GNsXWwFa9cX-mLzrwsMzoEck1Zo_ahtKteTgR2waKyD92WRflTerJktKj_DZx2=s3321\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3061\" data-original-width=\"3321\" height=\"590\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiDCLQR8G7nQBrpOCF9qh71dTG4VVqSbU0KDiLOIMHsiD_r3lfaejxb9E2pZ2EElDKboER9wmFf_aPI55YNA9xcvsykArLkjYeKzy0hcbLeMJy6pgSxegLNOayD--GNsXWwFa9cX-mLzrwsMzoEck1Zo_ahtKteTgR2waKyD92WRflTerJktKj_DZx2=w640-h590\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy sister and I went halves on a pot roast in the grocery store yesterday.\u0026nbsp; The cost of the whole roasts was outrageous and they had no small ones, so we just asked the butcher guy to cut one in half for us. It was still $9 each, but a lot better than $18.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had had my eye on this recipe for a Mississippi Pot Roast that I had seen over on How to Feed a Loon for several months now.\u0026nbsp; In fact I think I bought a jar of pepperoncini peppers back in November of last year with the idea in mind that I was going to make it.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgG_RutIE7EdgNtRHJLzU6ryanR6UmS5ceZgLgbIzmPsGzIokxcHhT_flKmGi3J_gb55Lukxw85qs6LsrUCbipKmrg-TBObnAWxb_S3nrgoRxhrzR63NRIT_KM7ugmxxID0K4hLvlsdDRWB0a8o2nxbw-nF2GWrtot6zvJIEmeGihVpvewOPFIxAVS0=s4384\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3515\" data-original-width=\"4384\" height=\"514\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgG_RutIE7EdgNtRHJLzU6ryanR6UmS5ceZgLgbIzmPsGzIokxcHhT_flKmGi3J_gb55Lukxw85qs6LsrUCbipKmrg-TBObnAWxb_S3nrgoRxhrzR63NRIT_KM7ugmxxID0K4hLvlsdDRWB0a8o2nxbw-nF2GWrtot6zvJIEmeGihVpvewOPFIxAVS0=w640-h514\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd that is exactly what I did today and I have to tell you, this was one of the most fabulous tasting pot roasts I have ever cooked or eaten.\u0026nbsp; I kid you not!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI did make a few major changes from their recipe, but I will let you know all about them!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are looking for a great supper that is not only delicious but very easy to make, read on!\u0026nbsp; This one is destined to become a family favorite!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiJMmn-PBMXdr_tkcxPp34PbDdA5xeuH48vkUvogD_bvn-Lae1QKtpgG0oAyHMAA3ek5b1T-G_plNlXuBaMAqjPpZ2NCkiOr79SCpa4WeJSVy3j66S5v9ljSLzgAE-_xZyeJ5vaT3K0xjqI92zMi9_pYrhcrehTJaNKKoxRU6G4Lluq5ZE9fRM0EXiQ=s3273\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3050\" data-original-width=\"3273\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiJMmn-PBMXdr_tkcxPp34PbDdA5xeuH48vkUvogD_bvn-Lae1QKtpgG0oAyHMAA3ek5b1T-G_plNlXuBaMAqjPpZ2NCkiOr79SCpa4WeJSVy3j66S5v9ljSLzgAE-_xZyeJ5vaT3K0xjqI92zMi9_pYrhcrehTJaNKKoxRU6G4Lluq5ZE9fRM0EXiQ=w640-h596\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe made enough to serve 8 people so I cut the recipe in half to make only four servings, or to serve two people with leftovers.\u0026nbsp; I don't know about you, but I enjoy pot roast leftovers. They come in really handy for pot pies, hash, etc.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also cooked mine in an oven rather than a slow cooker, which meant that it was done sooner. You can certainly cook this in a slow cooker\/crockpot however. It will take roughly 8-10 hours on low or 3 to 5 hours on high.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI did it in the oven for 3 hours at 350*F\/180*C.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEixEAq70EZ3jNLRsee8b_NB3pYPIL5JqniMZMTTD4ux_qYRsJb6kFmdLBn4g1CeKLoIWx_-VQ4gR35T8ka2k_pa6k-g9a7ISN_qEylLHnQM9mgDYKzcS8GjrlLrA5DvQS6-NhmfR54LLqRJtusfrrbDSy-vSf8QUnU8rRXOjBx52MZ75O0uayxpb09r=s4144\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3114\" data-original-width=\"4144\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEixEAq70EZ3jNLRsee8b_NB3pYPIL5JqniMZMTTD4ux_qYRsJb6kFmdLBn4g1CeKLoIWx_-VQ4gR35T8ka2k_pa6k-g9a7ISN_qEylLHnQM9mgDYKzcS8GjrlLrA5DvQS6-NhmfR54LLqRJtusfrrbDSy-vSf8QUnU8rRXOjBx52MZ75O0uayxpb09r=w640-h480\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou are probably wondering what Pepperoncini are. They are a type of Italian hot pepper, packed in a pickle brine.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey are green, and not as spicy as a jalapeno pepper.\u0026nbsp; I find them to be quite pleasant. I bought mine on Amazon, but I think in American they will be available in the grocery stores.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESweet and hot they are not as hot and spicy as some other peppers and they work very well in dishes such as this one.\u0026nbsp; \u0026nbsp;I suppose you could use some hot sauce in their place and some ordinary pickle brine, if you can't find them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could also use jalapeno peppers, seeded and skinned, but do expect that they will be a lot hotter, and you will have to substitute the brine with something else.\u0026nbsp; Again, I suggest regular pickle brine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgb5xuOicr8rTx0_-Efn1dUy7uJNE-UBefVkljpEqmb_hQ6-nvdOOAOT1PEGB2wqwN1uTRYueyg8Xv6MDlXaoVidVScpYocNMXCZljFw9GsSssOQBUpIIYBLgThJPiMnhPg6K3zADO5ORuf9BcpKvZ3FVHdoA7yFIfpWUgju0BQq1FAOjismG8vtmRs=s4169\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3360\" data-original-width=\"4169\" height=\"516\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgb5xuOicr8rTx0_-Efn1dUy7uJNE-UBefVkljpEqmb_hQ6-nvdOOAOT1PEGB2wqwN1uTRYueyg8Xv6MDlXaoVidVScpYocNMXCZljFw9GsSssOQBUpIIYBLgThJPiMnhPg6K3zADO5ORuf9BcpKvZ3FVHdoA7yFIfpWUgju0BQq1FAOjismG8vtmRs=w640-h516\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE MISSISSIPPI POT ROAST\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnly seven basic ingredients, that's all!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)\u003C\/li\u003E\u003Cli\u003E1 packet dry onion soup mix\u003C\/li\u003E\u003Cli\u003E1 packet dry ranch dressing mix\u003C\/li\u003E\u003Cli\u003E6 pickled pepperoncini peppers\u003C\/li\u003E\u003Cli\u003E1\/4 cup (60ml) brine from the pepper jar\u003C\/li\u003E\u003Cli\u003E1\/4 up (60ml) apple juice\u003C\/li\u003E\u003Cli\u003E4 TBS butter, cubed\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhDmsdahZ5h9fvktUAMoyrxmjBr_mOKioGGseVGW2qa7O2PPbkyTyvZJ-yMd-xt8ngC6xE2_bKqtKUXO-PU7sAegg6pSw0HLuc822rUbJw86TU3HqdyUDjQVdh_PH5TnpH9I9NfYQ_I7gG9ysRJqPEKxz28o4nJOwolkL5Wr-nicE7rUc77g5kK6acj=s5184\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhDmsdahZ5h9fvktUAMoyrxmjBr_mOKioGGseVGW2qa7O2PPbkyTyvZJ-yMd-xt8ngC6xE2_bKqtKUXO-PU7sAegg6pSw0HLuc822rUbJw86TU3HqdyUDjQVdh_PH5TnpH9I9NfYQ_I7gG9ysRJqPEKxz28o4nJOwolkL5Wr-nicE7rUc77g5kK6acj=w640-h480\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe roast I used was a large bottom round roast that had been cut into two smaller roasts.\u0026nbsp; It was just large enough to serve four people comfortably or two with plenty of leftovers.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDry onion soup mix is readily available in the shops. When I was was in the UK, I used to buy it online via Amazon. I think the brand was Knorr.\u0026nbsp; \u0026nbsp;Here in North America it is Lipton.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAlso the dry ranch dressing mix, in the UK you can buy it online. Here in Canada I used Club House brand which I bought on Amazon.\u0026nbsp; You can also make your own from scratch. There are a great many recipes for doing so to be found online.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiFKQOwBHNtaiI-MU3tLwgLqQKzw-w_FYfWGKzhUuJIkcXYXLPCIHRlFZ9k8EEQ1Le6y-U28QFQpFBl5DoJoLwkdYScJ4AkhhNdRXxEiuAHroVJ2Pb9DEEhr7BCB7DUMSccOPtHA8tqS5a0EwsYvsatsuh8p9MouOkx5HauRNgpkoW-jjgEvc_3Hmks=s4321\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3369\" data-original-width=\"4321\" height=\"498\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiFKQOwBHNtaiI-MU3tLwgLqQKzw-w_FYfWGKzhUuJIkcXYXLPCIHRlFZ9k8EEQ1Le6y-U28QFQpFBl5DoJoLwkdYScJ4AkhhNdRXxEiuAHroVJ2Pb9DEEhr7BCB7DUMSccOPtHA8tqS5a0EwsYvsatsuh8p9MouOkx5HauRNgpkoW-jjgEvc_3Hmks=w640-h498\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe apple juice was my own addition and not included in the original recipe.\u0026nbsp; It is something I always use in my regular pot roast recipe and I knew it would work well with the other ingredients.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt also helps to tenderize the roast and makes for a very flavorful mix to toss the shredded roasted meat in at the end.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe butter adds a lovely richness.\u0026nbsp; Altogether all of these flavors work beautifully and there is no need for any additional seasoning whatsoever.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgd87AeagkUrSLUoID2udJ_xnWW_bUcUwp8a2-IiJMDWjryZiCCLg7oYln6IRaOBBqSb56Ig9r_emNZ6Lt1M_-lQ_jelZjK_yDNeEM1ymJBsbyGALZOI_Tux-x6Bvxv6bZ1UIPt092DorFG_A_pBozAS8RwPzCsviM53wiJdegnz00Cn3R5skIZM14f=s4325\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3887\" data-original-width=\"4325\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgd87AeagkUrSLUoID2udJ_xnWW_bUcUwp8a2-IiJMDWjryZiCCLg7oYln6IRaOBBqSb56Ig9r_emNZ6Lt1M_-lQ_jelZjK_yDNeEM1ymJBsbyGALZOI_Tux-x6Bvxv6bZ1UIPt092DorFG_A_pBozAS8RwPzCsviM53wiJdegnz00Cn3R5skIZM14f=w640-h576\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE MISSISSIPPI POT ROAST\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003EOne thing which I really loved about this roast was its easy of preparation. Whether you choose to use a crock pot or to cook it in a casserole dish as I did, nothing could really be easier.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003EI did not bother to brown the roast as they did in the original recipe.\u0026nbsp; It worked perfectly fine without doing so and was very flavorful regardless.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhC2babt4ERqiWOs9kdXSbU-ZCIRDoQzNEZwiWzo0nOpb46bRlUdZc1_8c6CO9QUDISUdnYFKOZLJldponk8Hp3rbSF8af7F30D2F8myf0WOBmH9D5K3Eobm6pKfmEHPwdlm0TYdlKhlRhg-B-blgzIu-rSVarQ8vmI1WfVGzocL5-fgggUiEtydifx=s3705\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"2699\" data-original-width=\"3705\" height=\"466\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhC2babt4ERqiWOs9kdXSbU-ZCIRDoQzNEZwiWzo0nOpb46bRlUdZc1_8c6CO9QUDISUdnYFKOZLJldponk8Hp3rbSF8af7F30D2F8myf0WOBmH9D5K3Eobm6pKfmEHPwdlm0TYdlKhlRhg-B-blgzIu-rSVarQ8vmI1WfVGzocL5-fgggUiEtydifx=w640-h466\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EPat the meat dry and place into a heavy casserole dish (with a tight fitting lid).\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ESprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EPlace the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiO7uEnfs3ywTrLujB5KNQi4g5B-yYUeuXaMHlWpJx0Ps338Qk5X1c9LgaPDpGWZiSYgMsXj1-bej-7rN1YatIBGcd2pWZ_ehg2eayuVjSQs0hA_G5ptzGJVxg0jilTmtnuw2YLIGPRAgn-EXrfqQEIJbhxxMOmLb39N7pEvYuTX0oDxWm0NjqKO5pP=s2785\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"2572\" data-original-width=\"2785\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiO7uEnfs3ywTrLujB5KNQi4g5B-yYUeuXaMHlWpJx0Ps338Qk5X1c9LgaPDpGWZiSYgMsXj1-bej-7rN1YatIBGcd2pWZ_ehg2eayuVjSQs0hA_G5ptzGJVxg0jilTmtnuw2YLIGPRAgn-EXrfqQEIJbhxxMOmLb39N7pEvYuTX0oDxWm0NjqKO5pP=w640-h592\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EMix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ERoast for 2 \/2 to 3 hours, turning the roast around in the pan juices occasionally.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ERemove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EServe warm.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjAOnmyAezjAMgsrR3NnwOgDs4_OplJQD8Okax1ODnN3zoDmUg2asZSNphyoNM8kT43Ds6ulSDoGw98MS3B6STIOtN-bPydqix4qbACY11ml5qwNyQZR-98IzXsJDj9irrHXpRkQxc8ThXPKiq_urU61avq22ybCgAjARqv1gbI_Xjw1PaP-c3eWNY-=s3465\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3192\" data-original-width=\"3465\" height=\"590\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjAOnmyAezjAMgsrR3NnwOgDs4_OplJQD8Okax1ODnN3zoDmUg2asZSNphyoNM8kT43Ds6ulSDoGw98MS3B6STIOtN-bPydqix4qbACY11ml5qwNyQZR-98IzXsJDj9irrHXpRkQxc8ThXPKiq_urU61avq22ybCgAjARqv1gbI_Xjw1PaP-c3eWNY-=w640-h590\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe juices from this roast are beautifully flavored and the meat is fork tender.\u0026nbsp; Mixed together they were both incredibly delicious.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAdded into the mix those slightly spiced peppers, and then with the melted butter . . . .\u0026nbsp; heavenly bliss indeed!!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjhhLY8sCAzvtaVLbSRhG15gUracIbChodUWyiH67bOYBwwZzx_VbXViEn5eiN6Ffbq-B5QlywjlKeK_nAHv4GpM9UKQvrIpDSHo_kZgowcVuYMKTzZxneX1lSp1Rf2p20nGqGFhyQkQllq3RaectP40ajC91TLxS0_5aGlsdqe8451piDsr6D81M0p=s5116\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" border=\"0\" data-original-height=\"3300\" data-original-width=\"5116\" height=\"412\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjhhLY8sCAzvtaVLbSRhG15gUracIbChodUWyiH67bOYBwwZzx_VbXViEn5eiN6Ffbq-B5QlywjlKeK_nAHv4GpM9UKQvrIpDSHo_kZgowcVuYMKTzZxneX1lSp1Rf2p20nGqGFhyQkQllq3RaectP40ajC91TLxS0_5aGlsdqe8451piDsr6D81M0p=w640-h412\" title=\"Mississippi Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can serve this with rice or whatever you want, but ideally a nice mound of beautifully mashed potatoes goes very well.\u0026nbsp; My recipe for \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-creamy-mashed-potatoes.html\" rel=\"nofollow\" target=\"_blank\"\u003EPerfect Creamy Mashed Potatoes\u003C\/a\u003E\u003C\/b\u003E is an excellent choice and what I enjoyed with it today.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can enjoy whatever vegetables you like on the side, but today I had buttered carrots and swede.\u0026nbsp; \u0026nbsp; Altogether this was a really wonderful meal.\u0026nbsp; I thoroughly enjoyed it, and am really looking forward to the leftovers!!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiDCLQR8G7nQBrpOCF9qh71dTG4VVqSbU0KDiLOIMHsiD_r3lfaejxb9E2pZ2EElDKboER9wmFf_aPI55YNA9xcvsykArLkjYeKzy0hcbLeMJy6pgSxegLNOayD--GNsXWwFa9cX-mLzrwsMzoEck1Zo_ahtKteTgR2waKyD92WRflTerJktKj_DZx2=w640-h590\",\"name\":\"Mississippi Pot Roast\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT3H\",\"totalTime\":\"PT3H10M\",\"description\":\"This fabulously delicious pot roast is probably one of the easiest pot roasts you can make. With only a few ingredients, it is sure to become a family favorite.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)\",\"1 packet dry onion soup mix\",\"1 packet dry ranch dressing mix\",\"6 pickled pepperoncini peppers\",\"1\/4 cup (60ml) brine from the pepper jar\",\"1\/4 up (60ml) apple juice\",\"4 TBS butter, cubed\"],\"recipeInstructions\":[\"Preheat the oven to 350*F\/180*C\/ gas mark 4.\",\"Pat the meat dry and place into a heavy casserole dish (with a tight fitting lid).\",\"Sprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.\",\"Place the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.\",\"Mix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.\",\"Roast for 2 \/2 to 3 hours, turning the roast around in the pan juices occasionally.\",\"Remove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice.\",\"Serve warm.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4646591255540\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Mississippi Pot Roast\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiDCLQR8G7nQBrpOCF9qh71dTG4VVqSbU0KDiLOIMHsiD_r3lfaejxb9E2pZ2EElDKboER9wmFf_aPI55YNA9xcvsykArLkjYeKzy0hcbLeMJy6pgSxegLNOayD--GNsXWwFa9cX-mLzrwsMzoEck1Zo_ahtKteTgR2waKyD92WRflTerJktKj_DZx2=w640-h590\" title=\"Mississippi Pot Roast\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EMississippi Pot Roast\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 3 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 3 H \u0026amp; 10 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis fabulously delicious pot roast is probably one of the easiest pot roasts you can make. With only a few ingredients, it is sure to become a family favorite.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)\u003C\/li\u003E\u003Cli\u003E1 packet dry onion soup mix\u003C\/li\u003E\u003Cli\u003E1 packet dry ranch dressing mix\u003C\/li\u003E\u003Cli\u003E6 pickled pepperoncini peppers\u003C\/li\u003E\u003Cli\u003E1\/4 cup (60ml) brine from the pepper jar\u003C\/li\u003E\u003Cli\u003E1\/4 up (60ml) apple juice\u003C\/li\u003E\u003Cli\u003E4 TBS butter, cubed\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4.\u003C\/li\u003E\u003Cli\u003EPat the meat dry and place into a heavy casserole dish (with a tight fitting lid).\u003C\/li\u003E\u003Cli\u003ESprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.\u003C\/li\u003E\u003Cli\u003EPlace the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.\u003C\/li\u003E\u003Cli\u003EMix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.\u003C\/li\u003E\u003Cli\u003ERoast for 2 \/2 to 3 hours, turning the roast around in the pan juices occasionally.\u003C\/li\u003E\u003Cli\u003ERemove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice.\u003C\/li\u003E\u003Cli\u003EServe warm.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] 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Pot Roast\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThank you for visiting!\u0026nbsp; Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2943021365525793381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/03\/mississippi-pot-roast.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2943021365525793381"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2943021365525793381"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/03\/mississippi-pot-roast.html","title":"Mississippi Pot Roast "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiDCLQR8G7nQBrpOCF9qh71dTG4VVqSbU0KDiLOIMHsiD_r3lfaejxb9E2pZ2EElDKboER9wmFf_aPI55YNA9xcvsykArLkjYeKzy0hcbLeMJy6pgSxegLNOayD--GNsXWwFa9cX-mLzrwsMzoEck1Zo_ahtKteTgR2waKyD92WRflTerJktKj_DZx2=s72-w640-h590-c","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-720721610918277395"},"published":{"$t":"2021-09-23T07:00:00.163+01:00"},"updated":{"$t":"2021-09-23T07:00:00.310+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"}],"title":{"type":"text","$t":"Pot Roasted Pork with Cabbage \u0026 Carrots"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MLgnBZs4LPE\/YUnChNoAVJI\/AAAAAAADYO4\/Mpau8c68ewg4HTxXSgA7z-xc8Zup4vh9gCLcBGAsYHQ\/s4036\/best%2Bcover%2Bpork.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roast Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"2655\" data-original-width=\"4036\" height=\"422\" src=\"https:\/\/1.bp.blogspot.com\/-MLgnBZs4LPE\/YUnChNoAVJI\/AAAAAAADYO4\/Mpau8c68ewg4HTxXSgA7z-xc8Zup4vh9gCLcBGAsYHQ\/w640-h422\/best%2Bcover%2Bpork.JPG\" title=\"Pot Roast Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHello Autumn! We are coming into one of my favorite cooking seasons now. Autumn, with all of its delicious flavors and colors.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECooling temperatures also mean that we are not afraid to turn our oven on, and the autumn harvest means that we have an abundance of fresh local vegetables available for us to enjoy!\u0026nbsp; I do so love the Autumn!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-n2dFNpy5lfE\/YUnC6vNCj1I\/AAAAAAADYPE\/wY4ErE652CcYblmGU2bgB8DMEzD0fNXuQCLcBGAsYHQ\/s4743\/cover%2Bpork.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"3616\" data-original-width=\"4743\" height=\"488\" src=\"https:\/\/1.bp.blogspot.com\/-n2dFNpy5lfE\/YUnC6vNCj1I\/AAAAAAADYPE\/wY4ErE652CcYblmGU2bgB8DMEzD0fNXuQCLcBGAsYHQ\/w640-h488\/cover%2Bpork.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also love Pot Roasting.\u0026nbsp; Especially when it means combining tender pork with fresh carrots and cabbage wedges!\u0026nbsp; This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA long slow braise results in succulent moist pork,\u0026nbsp; tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe other day I picked up a boneless pork loin rib roast. It looked so good. I knew I was in for a real treat!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ga79K9JHteY\/YUnX6gyLCeI\/AAAAAAADYUo\/thWZnWiXcpUBfrGMxGQS9583UsmEMjzPQCLcBGAsYHQ\/s900\/pork%2Broast.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"900\" data-original-width=\"900\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-ga79K9JHteY\/YUnX6gyLCeI\/AAAAAAADYUo\/thWZnWiXcpUBfrGMxGQS9583UsmEMjzPQCLcBGAsYHQ\/w640-h640\/pork%2Broast.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe boneless rib is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor. It is comparable to the prime rib in beef, except a whole lot cheaper!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;The rib end has slightly more fat than the center so therefore juicier and is easier to carve with the bones removed. It adapts well to a brine, marinades, glazes, dry rubs. And it works beautifully in an oven braise such as this recipe I am sharing today!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rzZoRATv0cc\/YUnDVPeVAOI\/AAAAAAADYPQ\/wm0jQ1ScxBkcjTAHb4vgMt3sbAwLf1dHACLcBGAsYHQ\/s3652\/IMG_3452%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"3303\" data-original-width=\"3652\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-rzZoRATv0cc\/YUnDVPeVAOI\/AAAAAAADYPQ\/wm0jQ1ScxBkcjTAHb4vgMt3sbAwLf1dHACLcBGAsYHQ\/w640-h578\/IMG_3452%2B%25282%2529.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGarlic is a flavor that marries very well with pork.\u0026nbsp; In order to inject real garlic flavor into my roast I like to insert slivers of garlic. (I do this to beef roasts as well.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts such an easy thing to do and really adds to the flavors of meat, vegetables and gravy. You will need a small sharp knife.\u0026nbsp; I make deep cuts all over the top of my roast and push slivers of garlic down into them.\u0026nbsp; Just make sure you don't cut all the way through.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nr01-E7pFXA\/YUnDU7i2RhI\/AAAAAAADYPM\/6n8fitENHrcdV4IqkjtkJDw7i8PCQGPmACLcBGAsYHQ\/s3719\/IMG_3457%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"3412\" data-original-width=\"3719\" height=\"588\" src=\"https:\/\/1.bp.blogspot.com\/-nr01-E7pFXA\/YUnDU7i2RhI\/AAAAAAADYPM\/6n8fitENHrcdV4IqkjtkJDw7i8PCQGPmACLcBGAsYHQ\/w640-h588\/IMG_3457%2B%25282%2529.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EThe cuts end up closing themselves over the garlic while it bakes, encasing it and the garlic ends up infusing the meat with lovely flavors. In fact the garlic pretty much melts into the meat as it cooks.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will need a small head of cabbage and about 4 carrots and a small onion.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI rubbed the pork all over with salt and pepper and Bell's seasoning when I had finished inserting the garlic. Bell's seasoning is a type of poultry seasoning.\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yJ-_4uttUtA\/YUnFAbp6ijI\/AAAAAAADYQc\/5bqGNHx8nbYmhe2lEjxb_gPtXpojFj2LwCLcBGAsYHQ\/s3043\/IMG_3496%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"2727\" data-original-width=\"3043\" height=\"574\" src=\"https:\/\/1.bp.blogspot.com\/-yJ-_4uttUtA\/YUnFAbp6ijI\/AAAAAAADYQc\/5bqGNHx8nbYmhe2lEjxb_gPtXpojFj2LwCLcBGAsYHQ\/w640-h574\/IMG_3496%2B%25282%2529.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;Its pretty much only available in New England, but I make my own, which is very close to the real thing. You can find a link to my recipe for it in the recipe notes below.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will find that it is something which you will find yourself turning to time after time. Its great in stuffings and stews and for rubbing onto pork or chicken. I make a fresh batch every year and it always gets used up!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0p7DG2vAEjs\/YUnE81-81yI\/AAAAAAADYQU\/NDQpUL5M6KAejZtLcYJRNxtF85aiwN5lwCLcBGAsYHQ\/s3977\/IMG_3495%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"2835\" data-original-width=\"3977\" height=\"456\" src=\"https:\/\/1.bp.blogspot.com\/-0p7DG2vAEjs\/YUnE81-81yI\/AAAAAAADYQU\/NDQpUL5M6KAejZtLcYJRNxtF85aiwN5lwCLcBGAsYHQ\/w640-h456\/IMG_3495%2B%25282%2529.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to peel and slice an onion, which I place in the middle of my large casserole\/lasagna type of baking dish. I don't have a roaster as such, not yet.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI place the rubbed pork on top of the sliced onion, where it acts as a sort of trivet for the meat. Kind of like a roasting rack, but with a heck of a lot more flavor!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-S6cIidirkmg\/YUnE0c3DZ2I\/AAAAAAADYQM\/n2CjFu2eaVAFmIPopCn6vXWNRe1Z92abQCLcBGAsYHQ\/s3393\/IMG_3493%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"2948\" data-original-width=\"3393\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-S6cIidirkmg\/YUnE0c3DZ2I\/AAAAAAADYQM\/n2CjFu2eaVAFmIPopCn6vXWNRe1Z92abQCLcBGAsYHQ\/w640-h556\/IMG_3493%2B%25282%2529.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe onions not only flavor the meat and hold it up, but they also add great flavor to the gravy.\u0026nbsp; My son in law doesn't like onions and won't eat anything he thinks has onions in it.\u0026nbsp; I\u0026nbsp; cannot imagine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe onions absorb lots of flavor from the meat, its a kind of symbiosis where they help each other out beautifully.\u0026nbsp; I always press the onions through a sieve when all is said and done and you cannot imagine how tasty that onion puree makes that gravy!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-LdyQKJqtg7M\/YUta0QnCBAI\/AAAAAAADYWg\/_gnYorZb9TEBiudgckuw7cYLtfTgc7miQCLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"262\" data-original-width=\"320\" height=\"524\" src=\"https:\/\/lh3.googleusercontent.com\/-LdyQKJqtg7M\/YUta0QnCBAI\/AAAAAAADYWg\/_gnYorZb9TEBiudgckuw7cYLtfTgc7miQCLcBGAsYHQ\/w640-h524\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe cabbage gets cut into quarters. I leave the core in.\u0026nbsp; This helps to keep the cabbage intact while it cooks and it does get really tender.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI place one quarter into each corner of the pan.\u0026nbsp; I then place the peeled and quartered carrots around the cabbage and roast.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-xuZEf0xxUOo\/YUta8sHDSgI\/AAAAAAADYWk\/b0xpwygd0Ak8t_4N2LpORgSvEZFpLUoqACLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"240\" data-original-width=\"320\" height=\"480\" src=\"https:\/\/lh3.googleusercontent.com\/-xuZEf0xxUOo\/YUta8sHDSgI\/AAAAAAADYWk\/b0xpwygd0Ak8t_4N2LpORgSvEZFpLUoqACLcBGAsYHQ\/w640-h480\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFinally I pour two cups of chicken stock into the pan. The magic elixir that will not only help to tenderize everything, but also add even more flavor.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to use the Knorr gel stock pots. I was so happy to find them here in Canada. I really think they are the best things to use in cooking, and I use them a LOT.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-SB7hxb_OTgo\/YUtbBt0mxQI\/AAAAAAADYWo\/NKDCLNwCztk3ayb9L9C9mOPmXmMc2GokACLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"247\" data-original-width=\"320\" height=\"494\" src=\"https:\/\/lh3.googleusercontent.com\/-SB7hxb_OTgo\/YUtbBt0mxQI\/AAAAAAADYWo\/NKDCLNwCztk3ayb9L9C9mOPmXmMc2GokACLcBGAsYHQ\/w640-h494\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will either need to use a roasting pan\/dish which has a cover, or you will need to tightly cover the roast in aluminum foil. I chose the latter and I used three layers. I wanted to really keep all of the moisture in there.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can now go off and do whatever else your day is calling you to do and let the oven do all the work. About an hour and a quarter later, your meat and vegetables should be cooked and tender. Of course this timing depends on the size of your roast.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/--9PSkWGmHNc\/YUtbHrraj-I\/AAAAAAADYWw\/e383dn9YoE4gjZE2u6AUmBcC2m0Gk-WFQCLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"295\" data-original-width=\"320\" height=\"591\" src=\"https:\/\/lh3.googleusercontent.com\/--9PSkWGmHNc\/YUtbHrraj-I\/AAAAAAADYWw\/e383dn9YoE4gjZE2u6AUmBcC2m0Gk-WFQCLcBGAsYHQ\/w640-h591\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGenerally speaking pork will take about 25 minutes per pound to roast to perfection.\u0026nbsp; Once that is achieved, I uncovered everything and poured a tablespoon of maple syrup over top of the meat.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust to add an additional layer of flavor and glaze it a tiny bit.\u0026nbsp; Another 15 minutes and the meal was done.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-SgiZq5z8rrE\/YUtb1rSxEeI\/AAAAAAADYXQ\/PSbWzcC7HUQ-yfTB9IzC1wtzjcRhpGl-QCLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"311\" data-original-width=\"320\" height=\"622\" src=\"https:\/\/lh3.googleusercontent.com\/-SgiZq5z8rrE\/YUtb1rSxEeI\/AAAAAAADYXQ\/PSbWzcC7HUQ-yfTB9IzC1wtzjcRhpGl-QCLcBGAsYHQ\/w640-h622\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: left;\"\u003EI had meltingly tender cabbage, almost buttery in texture. Oh how I love that stuff.\u0026nbsp; My carrots were nicely cooked as well.\u0026nbsp; For a meal like this you don't want your carrots to be crispy tender.\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003ERoasted tender is what you want.\u0026nbsp; And of course both ingredients also add flavor to the pan juices.\u0026nbsp; You will need to remove your meat and vegetables to a platter and loosely tend them while you make that tasty gravy!\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-aPv3rtugISU\/YUteDuTIbyI\/AAAAAAADYXc\/btRDPyPMIaAdu3YHxZAbGeCEkn4U7QcoACLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"270\" data-original-width=\"320\" height=\"541\" src=\"https:\/\/lh3.googleusercontent.com\/-aPv3rtugISU\/YUteDuTIbyI\/AAAAAAADYXc\/btRDPyPMIaAdu3YHxZAbGeCEkn4U7QcoACLcBGAsYHQ\/w640-h541\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003EThis vintage Corelle sauce boat and plate was a gift from my sister.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003EI love it!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI took a leaf from my sister when it came to making the gravy. She always melts some butter in a sauce pan and whisks in flour.\u0026nbsp; There was not a lot of fat on the meat, so I felt okay using butter.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce the butter starts to foam, I whisk in the butter and cook the two together for about a minute or so.\u0026nbsp; This helps to cook out the flour taste.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-EKQtLt0PysI\/YUteHynDHBI\/AAAAAAADYXg\/9liIHqiyBsMTE5xeZ2IaycZsky_bpjOfACLcBGAsYHQ\/image.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" data-original-height=\"283\" data-original-width=\"320\" height=\"567\" src=\"https:\/\/lh3.googleusercontent.com\/-EKQtLt0PysI\/YUteHynDHBI\/AAAAAAADYXg\/9liIHqiyBsMTE5xeZ2IaycZsky_bpjOfACLcBGAsYHQ\/w640-h567\/image.png\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EThen I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EOh my.\u0026nbsp; What a lovely gravy this is. I could drink it like hot chocolate. It\u003Ci\u003E IS\u003C\/i\u003E that darned delicious!!\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mKmF8v32NQc\/YUnE9TqDhEI\/AAAAAAADYQY\/RxFZ_APhQc4pZKZiP3DrdCqemeh9t-HowCLcBGAsYHQ\/s4103\/IMG_3491%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" border=\"0\" data-original-height=\"3798\" data-original-width=\"4103\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-mKmF8v32NQc\/YUnE9TqDhEI\/AAAAAAADYQY\/RxFZ_APhQc4pZKZiP3DrdCqemeh9t-HowCLcBGAsYHQ\/w640-h592\/IMG_3491%2B%25282%2529.JPG\" title=\"Pot Roasted Pork with Cabbage \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith a few boiled potatoes on the side or some mash, you have a meal fit for a King or a Queen here. I guarantee nobody will be complaining and your house will smell wonderful!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou cannot ask for a better pork with cabbage recipe.\u0026nbsp; This ticks all of the boxes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETender succulent meat.\u0026nbsp; Check! Beautifully cooked vegetables.\u0026nbsp; Check!!.\u0026nbsp; Flavor filled gravy.\u0026nbsp; Check!!!\u0026nbsp; This was the perfect way to usher in Autumn! Happy Fall, Y'all!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-MLgnBZs4LPE\/YUnChNoAVJI\/AAAAAAADYO4\/Mpau8c68ewg4HTxXSgA7z-xc8Zup4vh9gCLcBGAsYHQ\/w640-h422\/best%2Bcover%2Bpork.JPG\",\"name\":\"Pot Roast Pork with Cabbage \u0026 Carrots\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT1H45M\",\"totalTime\":\"PT2H\",\"description\":\"Moist and tender roast pork with a flavor filled gravy and tender wedges of cabbage and carrots on the side.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 Pork Loin Rib Roast (mine was about 2 1\/2 - 3 pounds in weight)\",\"3 fat cloves of garlic, peeled and cut into slivers\",\"salt and black pepper to taste\",\"1 tsp Bell's Seasoning (can use Poultry seasoning)\",\"1 small onion, peeled and sliced\",\"4 carrots, peeled and cut into 3 inch lengths\",\"1 small head of cabbage, cut into 4 wedges\",\"2 cups (480ml) chicken broth\",\"1 TBS Maple Syrup\",\"1 TBS butter\",\"1 TBS flour\",\"pan juices from the roast\"],\"recipeInstructions\":[\"Preheat oven to 350*F\/180*C\/ gas mark 4.  Have ready a large deep roasting casserole dish.\",\"Using a sharp knife, make deep stabs in the surface of your roast. Take care not to cut all the way through to the bottom. You just want pocket.  Shove a sliver of garlic into each pocket.  Rub the roast all over with the salt, pepper, and Bell's seasoning.\",\"Place the sliced onion in the middle of the roasting casserole.  Pop the pork roast on top of the onion.  Place the cabbage wedges and carrots around the roast.  Pour the chicken stock into the pan and then cover the pan completely and tightly with a heavy sheet of foil. If you pan has a lid, just pop on the lid.\",\"Roast the pork in the preheated oven for 25 minutes per pound of meat. I roasted mine for approximately 1 1\/4 hours. The juices should run clear, and the vegetables should be tender.\",\"Uncover and spoon the maple syrup over the pork. Return to the oven for 10 to 15 minutes.\",\"Remove from the oven and remove the pork and vegetables to a serving platter.  Loosely tent with foil while you make the gravy.\",\"To make the gravy, melt the butter in a saucepan.  Add the flour and whisk to combine, cooking over medium heat for 1 to 2 minutes.\",\"Strain the juices from the roasting pan into the saucepan through a fine mesh sieve. (I like to push the onion through to a puree. It adds nice flavor to the gravy. Discard any solids.)  Cook, over medium heat, whisking constantly until the mixture comes to the boil and thickens.\",\"Serve the pork cut into slices along with the vegetables.  Pass the gravy at the table.\",\"Potatoes go well with this. Mashed, roasted, boiled, baked.  All are good.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4632228915628\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ==\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Pot Roast Pork with Cabbage \u0026amp; Carrots\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-MLgnBZs4LPE\/YUnChNoAVJI\/AAAAAAADYO4\/Mpau8c68ewg4HTxXSgA7z-xc8Zup4vh9gCLcBGAsYHQ\/w640-h422\/best%2Bcover%2Bpork.JPG\" title=\"Pot Roast Pork with Cabbage \u0026amp; Carrots\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003EPot Roast Pork with Cabbage \u0026amp; Carrots\u003C\/h3\u003E\n    \n    \u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 H \u0026amp; 45 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 2 Hour\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EMoist and tender roast pork with a flavor filled gravy and tender wedges of cabbage and carrots on the side.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 Pork Loin Rib Roast (mine was about 2 1\/2 - 3 pounds in weight)\u003C\/li\u003E\u003Cli\u003E3 fat cloves of garlic, peeled and cut into slivers\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\u003C\/li\u003E\u003Cli\u003E1 tsp Bell's Seasoning (can use Poultry seasoning)\u003C\/li\u003E\u003Cli\u003E1 small onion, peeled and sliced\u003C\/li\u003E\u003Cli\u003E4 carrots, peeled and cut into 3 inch lengths\u003C\/li\u003E\u003Cli\u003E1 small head of cabbage, cut into 4 wedges\u003C\/li\u003E\u003Cli\u003E2 cups (480ml) chicken broth\u003C\/li\u003E\u003Cli\u003E1 TBS Maple Syrup\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo make the Gravy:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 TBS butter\u003C\/li\u003E\u003Cli\u003E1 TBS flour\u003C\/li\u003E\u003Cli\u003Epan juices from the roast\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat oven to 350*F\/180*C\/ gas mark 4.\u0026nbsp; Have ready a large deep roasting casserole dish.\u003C\/li\u003E\u003Cli\u003EUsing a sharp knife, make deep stabs in the surface of your roast. Take care not to cut all the way through to the bottom. You just want pocket.\u0026nbsp; Shove a sliver of garlic into each pocket.\u0026nbsp; Rub the roast all over with the salt, pepper, and Bell's seasoning.\u003C\/li\u003E\u003Cli\u003EPlace the sliced onion in the middle of the roasting casserole.\u0026nbsp; Pop the pork roast on top of the onion.\u0026nbsp; Place the cabbage wedges and carrots around the roast.\u0026nbsp; Pour the chicken stock into the pan and then cover the pan completely and tightly with a heavy sheet of foil. If you pan has a lid, just pop on the lid.\u003C\/li\u003E\u003Cli\u003ERoast the pork in the preheated oven for 25 minutes per pound of meat. I roasted mine for approximately 1 1\/4 hours. The juices should run clear, and the vegetables should be tender.\u003C\/li\u003E\u003Cli\u003EUncover and spoon the maple syrup over the pork. Return to the oven for 10 to 15 minutes.\u003C\/li\u003E\u003Cli\u003ERemove from the oven and remove the pork and vegetables to a serving platter.\u0026nbsp; Loosely tent with foil while you make the gravy.\u003C\/li\u003E\u003Cli\u003ETo make the gravy, melt the butter in a saucepan.\u0026nbsp; Add the flour and whisk to combine, cooking over medium heat for 1 to 2 minutes.\u003C\/li\u003E\u003Cli\u003EStrain the juices from the roasting pan into the saucepan through a fine mesh sieve. (I like to push the onion through to a puree. It adds nice flavor to the gravy. Discard any solids.)\u0026nbsp; Cook, over medium heat, whisking constantly until the mixture comes to the boil and thickens.\u003C\/li\u003E\u003Cli\u003EServe the pork cut into slices along with the vegetables.\u0026nbsp; Pass the gravy at the table.\u003C\/li\u003E\u003Cli\u003EPotatoes go well with this. Mashed, roasted, boiled, baked.\u0026nbsp; All are good.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\" style=\"color: black;\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003ENotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003EYou can find my recipe for \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/11\/bells-seasoning-potato-stuffing.html\" target=\"_blank\"\u003EBell's Seasoning here\u003C\/a\u003E.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #TheEnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/720721610918277395\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/09\/pot-roasted-pork-with-cabbage-carrots.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/720721610918277395"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/720721610918277395"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/09\/pot-roasted-pork-with-cabbage-carrots.html","title":"Pot Roasted Pork with Cabbage \u0026 Carrots"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-MLgnBZs4LPE\/YUnChNoAVJI\/AAAAAAADYO4\/Mpau8c68ewg4HTxXSgA7z-xc8Zup4vh9gCLcBGAsYHQ\/s72-w640-h422-c\/best%2Bcover%2Bpork.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-943525384762425452"},"published":{"$t":"2016-12-29T04:00:00.001+00:00"},"updated":{"$t":"2020-12-28T12:11:27.447+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"glazes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"}],"title":{"type":"text","$t":"Gingersnap  Glazed Ham"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/s1600\/DSCN0317.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/w619-h640\/DSCN0317.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"619\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGrowing up in Canada New Years always meant my mother would be cooking a Ham.\u0026nbsp; We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years. \u0026nbsp; I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do.\u0026nbsp; Ham for New Years.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-5lK_XtuU4bE\/WGOyzMwBcmI\/AAAAAAAAf2I\/VcInxmlSnvYHryDi6cuHisY-D-pXtQzCwCLcB\/s1600\/DSCN0318.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-5lK_XtuU4bE\/WGOyzMwBcmI\/AAAAAAAAf2I\/VcInxmlSnvYHryDi6cuHisY-D-pXtQzCwCLcB\/s400\/DSCN0318.JPG\" width=\"395\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy mother never did anything fancy with it.\u0026nbsp; It would be boiled and then roasted.\u0026nbsp; She usually had a bone in ham, but you never see those over here. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt would be served cold with mustard.\u0026nbsp; We would have mashed potatoes and green beans with it and a special dessert.\u0026nbsp; If we were really lucky it would be a Lemon Meringue Pie. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-gaGbIHM9PxI\/WGOyzocl-tI\/AAAAAAAAf2M\/DGuI601UdxksxN3Bg2anCX4BVvZlHOwLgCLcB\/s1600\/DSCN0319.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"624\" src=\"https:\/\/4.bp.blogspot.com\/-gaGbIHM9PxI\/WGOyzocl-tI\/AAAAAAAAf2M\/DGuI601UdxksxN3Bg2anCX4BVvZlHOwLgCLcB\/w640-h624\/DSCN0319.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't ever remember her glazing it.\u0026nbsp; Not ever. \u0026nbsp; I do remember seeing photographs of glazed hams in the magazines . . .\u0026nbsp; the fat glistening and cut into diamonds and crusted on the edges with a sweet sugary crust . . .\u0026nbsp; each diamond studded with a clove or a cherry.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey looked so very pretty, and tantalizingly delicious. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Aq_27PVEnZI\/WGOzFFRxFWI\/AAAAAAAAf2Y\/lzjlE0D6X-s-bwRCTUsDOt-y8TN5OiIJQCLcB\/s1600\/DSCN0320.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-Aq_27PVEnZI\/WGOzFFRxFWI\/AAAAAAAAf2Y\/lzjlE0D6X-s-bwRCTUsDOt-y8TN5OiIJQCLcB\/w640-h632\/DSCN0320.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis year I bought a boneless cooked ham.\u0026nbsp; Over here uncooked ham is called Gammon and you have to boil it before you can eat it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHowever once it is cooked and called a ham it is always edible right out of the pack.\u0026nbsp; I like to heat it through though and glaze it.\u0026nbsp; It just makes something quite simple that little bit more special.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3DdQk_aaJoI\/WGOzUIF4vSI\/AAAAAAAAf2o\/4zXs4FT0u-Yxxp0dP-Py-FMJc1jqRuzVgCLcB\/s1600\/DSCN0321.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"568\" src=\"https:\/\/2.bp.blogspot.com\/-3DdQk_aaJoI\/WGOzUIF4vSI\/AAAAAAAAf2o\/4zXs4FT0u-Yxxp0dP-Py-FMJc1jqRuzVgCLcB\/w640-h568\/DSCN0321.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis glaze was absolutely brilliant.\u0026nbsp; Nice and spiced with ginger, both from the gingerale and from the ginger jam, a tiny bit spicy from the Dijon mustard and tabasco, sweet also from the ginger jam and some brown sugar and a smidgen tart from the\u0026nbsp; addition of apple cider vinegar.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-A1MCE07gs4s\/WGOzQyhZc4I\/AAAAAAAAf2g\/W_KyWuVUrKIV01NiM3MzGB6nNG8Hn6zaQCLcB\/s1600\/DSCN0322.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-A1MCE07gs4s\/WGOzQyhZc4I\/AAAAAAAAf2g\/W_KyWuVUrKIV01NiM3MzGB6nNG8Hn6zaQCLcB\/w613-h640\/DSCN0322.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"613\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThose ingredients get heated together until the ginger jam melts and then all whisked together.\u0026nbsp; I cut diamonds in the ham so that some of the\u0026nbsp; mixture would go down into the ham.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I rolled it in it all over and then I baked it in a moderate oven, basting it every ten to fifteen minutes with the glaze. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ug2hJ3Pd9vY\/WGOzfIWl0sI\/AAAAAAAAf20\/cLXsN586Bkk23reENOHg8bOOI1kyaHe-wCLcB\/s1600\/DSCN0323.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"611\" src=\"https:\/\/3.bp.blogspot.com\/-ug2hJ3Pd9vY\/WGOzfIWl0sI\/AAAAAAAAf20\/cLXsN586Bkk23reENOHg8bOOI1kyaHe-wCLcB\/w640-h611\/DSCN0323.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Now here is where it gets really special.\u0026nbsp; I crushed gingersnaps for even more ginger flavours and sprinkled them over the top of the ham and basted it again.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBaked for a short time longer it forms a nice gingery crust.\u0026nbsp; I probably basted it two more times before it was done.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-aWqr7FTrXBo\/WGOzoFDhBMI\/AAAAAAAAf28\/P_KYFkd0H0wz8EhK-OPHLANKrgVdMQ51gCLcB\/s1600\/DSCN0324.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"610\" src=\"https:\/\/2.bp.blogspot.com\/-aWqr7FTrXBo\/WGOzoFDhBMI\/AAAAAAAAf28\/P_KYFkd0H0wz8EhK-OPHLANKrgVdMQ51gCLcB\/w640-h610\/DSCN0324.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe end result was a lovely flavoured ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAll in all this was a real winner!\u0026nbsp; We loved it.\u0026nbsp; Oh, I do love it when an experiment or an idea turns out to be every bit as delicious as I had envisioned it to be!\u0026nbsp; I hope you will give it a go! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-gjc43HVb7Uo\/WGOz2K6qcCI\/AAAAAAAAf3I\/Lv14CAuDyjQvj221sOu7RxZ4paZErR8zACLcB\/s1600\/DSCN0325.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"634\" src=\"https:\/\/3.bp.blogspot.com\/-gjc43HVb7Uo\/WGOz2K6qcCI\/AAAAAAAAf3I\/Lv14CAuDyjQvj221sOu7RxZ4paZErR8zACLcB\/w640-h634\/DSCN0325.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gingersnap Glazed Ham*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6 with leftovers\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-roasted-dijon-and-ginger-roasted-ham\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n is delicious.\u0026nbsp; Simple to make. The oven does all the work.\u0026nbsp; The \nleftovers are delicious sliced and served cold with cheese and pickle.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n1 kg cooked ham (about 2 1\/4 pounds)\u003C\/div\u003E\n120ml gingerale (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n60ml apple cider vinegar (1\/4 cup)\u003C\/div\u003E\n1\/2\u0026nbsp; (454g)jar of ginger preserves (about 1\/2 cup)\u003C\/div\u003E\n2 TBS French Dijon mustard\u003C\/div\u003E\n100g soft light brown sugar\u003C\/div\u003E\ndash tabasco sauce\u003C\/div\u003E\nCrumbled gingersnaps to finish (about 6)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*f\/ gas mark 4.\u0026nbsp;\u0026nbsp; Melt the ginger preserves in a\u0026nbsp; \nflameproof casserole dish large enough to hold the ham.\u0026nbsp; Add the \ngingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce.\u0026nbsp;\n Whisk well together.\u0026nbsp; Cut slashes in top of the ham.\u0026nbsp; Place it into the\n casserole dish, top first and rolling it around to coat it in the \nmixture.\u0026nbsp; Roast in the preheated oven, basting every 20 minutes or so \nfor about 45 minutes.\u0026nbsp; Sprinkle the crumbled gingersnaps over top.\u0026nbsp; \nBaste again.\u0026nbsp; Roast for about 15 to 20 minutes longer, basting at least \none more time, until heated through.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLet stand for 10 \nminutes before cutting it into thin slices and serving, with some of the\n pan juices spooned over top if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ioPVSKJJXck\/WGOz_f8HnYI\/AAAAAAAAf3Y\/dijY2rIUDGk4A0iP-sfuOJulrZUTcIs9QCLcB\/s1600\/DSCN0326.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"331\" src=\"https:\/\/3.bp.blogspot.com\/-ioPVSKJJXck\/WGOz_f8HnYI\/AAAAAAAAf3Y\/dijY2rIUDGk4A0iP-sfuOJulrZUTcIs9QCLcB\/w640-h331\/DSCN0326.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI really do hope you will try this out.\u0026nbsp; I can promise you, you won't be sorry.\u0026nbsp; If you cannot find the ginger jam, use some orange marmalade with a tsp of ginger powder added.\u0026nbsp; It will be every bit as good.\u0026nbsp;\u0026nbsp; Happy New Year!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cp\u003E \nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u0026nbsp;\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/943525384762425452\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/gingersnap-glazed-ham.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/943525384762425452"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/943525384762425452"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/gingersnap-glazed-ham.html","title":"Gingersnap  Glazed Ham"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/s72-w619-h640-c\/DSCN0317.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4228190453026124623"},"published":{"$t":"2016-09-19T04:00:00.000+01:00"},"updated":{"$t":"2016-09-19T04:00:05.382+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"turkey"}],"title":{"type":"text","$t":"Roasted Boneless Turkey Breast"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9017_zpstftaf51t.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9017_zpstftaf51t.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Canadian Thanksgiving is coming up in just a few weeks now and the American about a month or so later and then of course Christmas is on top of that.\u0026nbsp; If you are a small family that don't want to cook a whole turkey, or a larger family that wants a bit extra on top of the family turkey, or even if you just want to cook some turkey to have for the week ahead to use in sandwiches or casseroles, I have a real winning recipe for you here today.\u0026nbsp; This always results in a moist and well flavoured roast, which is perfect sized for all of those needs!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9015_zpsim0s4sez.jpg\" border=\"0\" height=\"380\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9015_zpsim0s4sez.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhite turkey meat is a very lean meat and can oftimes turn out dry and lacking in flavour.\u0026nbsp; And when you take the bone and skin away, the risk of that is even higher.\u0026nbsp; I can totally guarantee that if you follow my instructions exactly you will end up with a perfectly cooked and moist piece of white turkey meat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9016_zpsp16pphaz.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9016_zpsp16pphaz.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI use a piece of boneless turkey breast about 2 1\/2 pounds in weight and covered with an elastic netting.\u0026nbsp; I start off with a delicious spice rub . . . seasoned salt, sweet paprika, onion and garlic powders, sage, parsley, marjoram and thyme, along with some coarse black pepper.\u0026nbsp; I mix this with a bit of olive oil and rub it all over the meat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9018_zpstkpgwonr.jpg\" border=\"0\" height=\"384\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9018_zpstkpgwonr.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis then gets placed into a small roaster and covered tightly with foil and roasted for about an hour and a half.\u0026nbsp; I remove the foil after that time and roast it until the juices run clear.\u0026nbsp; Mine took an additional half hour the other day, but if you have a roast of this size it should not take any longer than that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9019_zpsrjoqrft1.jpg\" border=\"0\" height=\"395\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9019_zpsrjoqrft1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLoosely tented and left to rest while you make some gravy, the end result as you can see is a perfectly tender and moist turkey breast.\u0026nbsp; Filled with flavour.\u0026nbsp; There is no waste whatsoever and you have a nice piece of meat that is ready to be served with your favourite vegetables on the day and then in sandwiches\/casseroles\/salads for a day or so after.\u0026nbsp; It's win\/win\/win!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9020_zpsui8rrw9v.jpg\" border=\"0\" height=\"396\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9020_zpsui8rrw9v.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHave you checked out the price of roasted turkey breast meat at the deli lately?????\u0026nbsp; It's very expensive for just a tiny bit and this tastes so much better!\u0026nbsp; Why not give it a go!\u0026nbsp;\u0026nbsp; We enjoyed it quite simply with some baked potatoes, vegetables and gravy on the day.\u0026nbsp; It went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9021_zpswnsm9iur.jpg\" border=\"0\" height=\"373\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9021_zpswnsm9iur.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Oven Roasted Boneless Turkey Breast*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n(Suitable for one 2 to 3 pound piece of meat)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-roasted-boneless-turkey-breast\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a very flavourful and easy way to cook a boneless turkey breast which results in perfectly cooked and moist meat!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\none two to 3 pound boneless turkey breast\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1 tsp seasoned salt\u003C\/div\u003E\n1 tsp sweet paprika\u003C\/div\u003E\n1\/2 tsp garlic powder (not salt)\u003C\/div\u003E\n1\/2 tsp onion powder (not salt)\u003Cbr \/\u003E\n1\/2 tsp dried parsley flakes\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp dried marjoram\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp dried sage\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp coarse black pepper\u0026nbsp;\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 180*C350*F\/ gas mark 4.\u0026nbsp; Have ready a baking dish with \nsides large enough to hold your piece of meat.\u0026nbsp; Mix together the olive \noil and all of the seasonings.\u0026nbsp; Rub this mixture all over your turkey \nbreast and place into the baking dish, bottom side down.\u0026nbsp; Cover tightly \nwith foil.\u0026nbsp; Roast for 90 minutes, covered.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9025_zpsjnhlsg2h.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9025_zpsjnhlsg2h.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;Uncover and and roast until \nthe meat juices run clear.\u0026nbsp;\u0026nbsp; My turkey breast was about 2 1\/2 pounds in \nweight and it took 2 hours in total time.\u0026nbsp; Let stand for 10 minutes \nbefore carving.\u0026nbsp; Serve hot with your favourite vegetables and gravy.\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9026_zps2oka4tcr.jpg\" border=\"0\" height=\"395\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9026_zps2oka4tcr.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - wrap and chill any leftovers to use sliced in sandwiches or in casseroles.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9023_zpsfbeju5mi.jpg\" border=\"0\" height=\"215\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9023_zpsfbeju5mi.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCome back tomorrow to see what deliciousness I cooked up with some of the leftovers! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4228190453026124623\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/roasted-boneless-turkey-breast.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4228190453026124623"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4228190453026124623"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/roasted-boneless-turkey-breast.html","title":"Roasted Boneless Turkey Breast"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6545471602698962352"},"published":{"$t":"2015-06-30T04:00:00.001+01:00"},"updated":{"$t":"2022-04-24T11:28:19.416+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"economical"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Onion Pot Roast"},"content":{"type":"html","$t":"\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2070_zpslgvchggz.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI normally wouldn't show you two beef recipes in a row, but I was meant to show you this last week and am only now just getting around to it. \u0026nbsp; We don't eat beef very often and we would only ever very rarely have it two days in a row!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is a pot roast recipe which I have been using for years and years.\u0026nbsp; It is a tried and true and something my family always looked forward to me cooking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN20691_zpsydladiqa.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI think that I got the original recipe from off a packet of dry onion soup mix.\u0026nbsp; In fact, I know I did.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have adjusted and tweaked it so much through the years that is only now very faintly resembles the original recipe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2071_zpsoetdtiun.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIt's such a simple roast to cook, and perfect for the cheaper, less tender kind of roasts such as chuck, or blade, rump or brisket. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe meat always comes out tender and delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2072_zpso6dn380m.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIt has a fabulous gravy also.\u0026nbsp;\u0026nbsp; Perfect for spooning over the cooked meat and plenty of hot mash.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2073_zpsio5ccmkl.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe recipe is as simple as banging everything into a lidded casserole dish, or roaster, popping it into a low oven and then waiting. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhich makes it perfect for on those days when you have plenty else on your plate.\u0026nbsp; I often cook it when we have church so that it is waiting for us when we get home.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2074_zpspidkbg7i.jpg\" title=\"Onion Pot Roast\" width=\"626\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt basically cooks itself. \u0026nbsp; No browning needed. \u0026nbsp; Cooks itself.\u0026nbsp; Tender meat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFlavourful gravy. \u0026nbsp; What more could you want??\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2070_zps3goy46ac.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Onion Pot Roast*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4 to 6 servings\u003C\/div\u003E\nwith leftovers\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/onion-pot-roast\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a delicious pot roast which I have been making for years and years.\u0026nbsp;\n I do believe that I got the original idea from off of a packet of onion\n soup mix, but I have adapted it in so many ways through the years, it's\n now all mine.\u0026nbsp; This so simple to make.\u0026nbsp; There is no need for browning \nor anything.\u0026nbsp; Just pop it all into a roasting tin with a lid, or dutch \noven, cover tightly and roast in a slow oven until tender.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp; \u003C\/div\u003E\n1 3lb boneless beef rump or rolled brisket roast\u003C\/div\u003E\n1 onion, peeled and chopped\u003C\/div\u003E\n450ml of beef broth (2 cups)\u003C\/div\u003E\n225ml of apple juice (1 cup)\u003C\/div\u003E\n1 (4 serving size) packet of dry onion soup mix\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large bay leaf broken\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1 TBS balsamic vinegar\u003C\/div\u003E\n1 TBS soft light brown sugar\u003C\/div\u003E\n4 large carrots, peeled and cut into thirds\u003C\/div\u003E\n1 small swede (rutabaga), peeled and cut into 2 inch chunks\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the gravy:\u003C\/div\u003E\n35g of flour shaken in a jar with 110ml of cold water until smooth\u003C\/div\u003E\n(1\/4 cup flour shaken with 1\/2 cup of cold water)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2075_zpszgf1arwi.jpg\" title=\"Onion Pot Roast\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 165.C\/325*F\/ gas mark 3.\u0026nbsp;\u0026nbsp; Have ready a lidded \nroaster\/casserole dish large enough to hold the meat and vegetables.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace\n the prepared vegetables in the bottom of the casserole or roaster.\u0026nbsp; \nSeason the meat all over with salt and pepper and lay on top of the \nvegetables.\u0026nbsp;\u0026nbsp; Sprinkle with the dry onion soup mix and thyme.\u0026nbsp;\u0026nbsp; Whisk \ntogether the beef broth, apple juice, vinegar and brown sugar.\u0026nbsp;\u0026nbsp; Pour \nover top of the meat and vegetables. Tuck in the bay leaf.\u0026nbsp; Cover \ntightly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nRoast for about 3 1\/2 hours without \ndisturbing.\u0026nbsp;\u0026nbsp; Remove the lid and roast for a further half an hour, until\n the meat is very tender and lightly browned.\u0026nbsp;\u0026nbsp; Remove from the oven.\u0026nbsp; \nRemove the meat to a plate, cover lightly with foil and set aside to \nrest.\u0026nbsp; Scoop out the vegetables to a bowl and keep warm.\u0026nbsp;\u0026nbsp; Remove and \ndiscard the bay leaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIf the roaster\/casserole is \nflame proof, place on top of a stove burner and turn on to medium heat.\u0026nbsp;\n If not, pour the juices into a sauce pan and proceed.\u0026nbsp; Whisk in the \nflour which has been shaken with the cold water.\u0026nbsp; Cook over medium heat,\n whisking constantly until the gravy boils and thickens.\u0026nbsp;\u0026nbsp; Reduce to low\n and cook for at least five minutes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nServe the meat sliced with some of the gravy spooned over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTune in tomorrow to see what deliciousness I created with the leftovers!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote-\n This will make lots of delicious gravy.\u0026nbsp;\u0026nbsp; Any that doesn't get used can\n be frozen in containers ready to use at a later date in pot pies, etc.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6545471602698962352\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/onion-pot-roast.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6545471602698962352"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6545471602698962352"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/onion-pot-roast.html","title":"Onion Pot Roast"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-712761339721646054"},"published":{"$t":"2015-03-27T04:00:00.000+00:00"},"updated":{"$t":"2015-03-27T04:00:01.585+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Pot Roasted Pork Loin with Leeks"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1143_zpsxyotim91.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1143_zpsxyotim91.jpg\" height=\"400\" width=\"396\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are looking for something a little bit special for the weekend, or maybe even for Easter (albeit not a traditional Easter Roast) look no further.\u0026nbsp; This Pot Roasted Pork Loin will fit the bill perfectly. \u0026nbsp; Simple enough that just about anyone will be able to easily throw it together, and yet at the same time special enough that people will think you put a whole lot of effort into it.\u0026nbsp; Nobody would guess that you hadn't spent all day in kitchen!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1144_zpshdstvcg5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1144_zpshdstvcg5.jpg\" height=\"368\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPork is quite an economical meat these days and the loin is a cut which is quite low in fat and delicious. \u0026nbsp; You do have to take care not to let it dry out . . .\u0026nbsp; because it is such a lean meat, however,\u0026nbsp; I have found that pot roasting it helps to keep it sweet and succulent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1145_zpsocyyxso8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1145_zpsocyyxso8.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat makes this even tastier is the sauce which results from it being braised in a mix of softened leeks, water and white wine, although you could just use chicken stock if you wanted to.\u0026nbsp; Leeks are softened in a mix of water with just a touch of butter first.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1146_zpsmexkli0m.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1146_zpsmexkli0m.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe pork is rubbed in a mix of herbs and seasonings and then browned all over . . . after which you nestle it down into those softened leeks with a bit of white wine and slowly braise it over low heat . . . until the pork is tender and cooked through\u0026nbsp; . . .\u0026nbsp; and those pan juices have melded into a rich sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1147_zpsikqixxcd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1147_zpsikqixxcd.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf the juices are too thin, you can simply reduce them down . . . they are so delicious spooned over those tender slices of meat.\u0026nbsp;\u0026nbsp; On the side I like to serve some simple mashed potatoes, or even boiled new potatoes\u0026nbsp; . . .\u0026nbsp; and a vegetable . . .\u0026nbsp; in this case a mix of peas, beans and broccoli.\u0026nbsp;\u0026nbsp; Pork isn't something we eat very often . . .\u0026nbsp; we tend to stick more to chicken or fish, but when we do have it I want it to be special, and this is very special indeed.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1152_zpsa9valytn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1152_zpsa9valytn.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pot Roasted Pork Loin with Leeks*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pot-roasted-pork-loin-with-leeks\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n simple and easy pot roasted Pork Loin is delicious.\u0026nbsp; Tender pork with a\n lucious leek sauce.\u0026nbsp;\u0026nbsp; I like to serve this with some boiled new \npotatoes and a vegetable.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 large fresh leeks, trimmed and cleaned\u003C\/div\u003E\n120ml of water (1\/2 cup)\u003C\/div\u003E\n2 TBS butter, divided\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\ndried thyme, parsley and garlic powder to taste\u003C\/div\u003E\n1 (2 pound) boneless pork loin roast\u003C\/div\u003E\n120ml of dry white wine (1\/2 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN1148_zpsjdtmufn3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1148_zpsjdtmufn3.jpg\" height=\"376\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSlice\n the leeks into 1\/2 inch slices.\u0026nbsp; Heat the 1 TBS of the butter in a deep\n stove top casserole\/dutch oven.\u0026nbsp; (I use my Le Creuset casserole dish)\u0026nbsp; \nAdd the water and the leeks, along with some seasoning.\u0026nbsp; Cook over \nmedium heat until the leeks are well wilted.\u0026nbsp; Pour this mixture into a \nbowl and set aside.\u003C\/div\u003E\nMix together about 1\/2 tsp dried thyme,\n 1\/2 tsp dried parsley, 1\/4 tsp garlic powder, 1\/2 tsp salt and 1\/4 tsp \nblack pepper.\u0026nbsp; Rub this all over the pork.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the remaining TBS of \nbutter in the pan.\u0026nbsp; Once it begins to sizzle add the roast.\u0026nbsp; Brown well \non all sides.\u0026nbsp; Add the wine to the casserole and stir scraping up any \nbrown bits.\u0026nbsp; Return the leeks and nestle the roast in amongst the \nmixture.\u0026nbsp; Cover tightly and cook on low for about 2 hours, or until the \npork is cooked through and tender.\u0026nbsp; Remove the pork from the pan and set\n aside.\u0026nbsp;\u0026nbsp; Bring the pan juices to the boil and reduce until you have a \nlovely thick sauce.\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1149_zpsj8tz3zoz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1149_zpsj8tz3zoz.jpg\" height=\"400\" width=\"396\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe the pork cut into slices, along with some of the pan sauce spooned over top.\u0026nbsp;\u0026nbsp; Delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/712761339721646054\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/pot-roasted-pork-loin-with-leeks.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/712761339721646054"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/712761339721646054"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/pot-roasted-pork-loin-with-leeks.html","title":"Pot Roasted Pork Loin with Leeks"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6641982203060126352"},"published":{"$t":"2014-11-30T04:00:00.000+00:00"},"updated":{"$t":"2014-12-01T13:18:45.931+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Pot Roasted Chicken with Raspberry Cider"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_8278_zps9af6117b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8278_zps9af6117b.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent some Stella Artois Cidre Raspberry and challenged to come up with a recipe using it.\u0026nbsp; As you know I love nothing more than a challenge, especially when it is a challenge which involves food and recipes.\u0026nbsp; This was particularly challenging as, being a Latter Day Saint . . .\u0026nbsp; ie. Mormon, that means I do not drink alcohol, which meant that whatever I used it in would have to be cooked so that the alcohol would cook off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Cidre-Raspberry_zpsfd6f6b4e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Cidre-Raspberry_zpsfd6f6b4e.jpg\" height=\"400\" width=\"264\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStella Artois Cidre Raspberry is made using a Belgian recipe, for a sophisticated taste. Hand-picked apples are pressed and combined with crushed raspberries to create a cider bursting with fruit flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"The new Stella Artois Cidre Raspberry has been carefully crafted according to a unique Belgian recipe, which uses hand-picked, crushed raspberries to deliver a sophisticated fruit cider with a refreshing, crisp tast.\"\u0026nbsp;\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\nI decided to try something savoury . . . and since we eat a lot of chicken in this house, chicken was the natural choice for me to choose to work with.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8236_zps85b5da2c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8236_zps85b5da2c.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I pondered what to do with it the telly was on.\u0026nbsp; Donny Osmond was on Saturday Kitchen, and James Martin was pot roasting a chicken and I thought why not.\u0026nbsp; It seemed the logical choice and I just happened to have a whole roasting chicken in my refrigerator!\u0026nbsp; I was inspired! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8237_zps70028694.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8237_zps70028694.jpg\" height=\"400\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sat and pondered what flavours went well with raspberries . . .\u0026nbsp; that would also be compatible with chicken and this is what I came up with.\u0026nbsp; Raspberries are fruity\u0026nbsp; . . .\u0026nbsp; so are apricots.\u0026nbsp;\u0026nbsp;\u0026nbsp; Sounds decent enough\u0026nbsp; . . .\u0026nbsp; and those are fruity flavours that you often will see in a chicken salad, but then my creative nature took it a further step . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8277_zps0912884d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8277_zps0912884d.jpg\" height=\"392\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cut up some dried apricots and place them in the bottom of the roaster.\u0026nbsp; I had some preserved lemons that I had made several months back \u0026nbsp; . . . lemon seemed a great choice to put with these flavours . . .\u0026nbsp; and so I added some chopped preserved lemon . . .\u0026nbsp; a bay leaf . . .\u0026nbsp; some thyme from my kitchen garden . . .\u0026nbsp; grated ginger.\u0026nbsp;\u0026nbsp; These all went in the bottom of the roasting casserole, along with some seasoning . . . and a broken stick of cinnamon (only 1 inch) and . . . stay with me here . . .\u0026nbsp; 1 inch of a vanilla pod which I split and scraped.\u0026nbsp;\u0026nbsp; I know . . . it seems a stretch, but trust me on this . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8279_zps07cbcaef.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8279_zps07cbcaef.jpg\" height=\"384\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI mixed together some grated ginger, lemon zest,\u0026nbsp; cinnamon and some seasoning. I then rubbed this all over the outside of the chicken and as inside as I could get.\u0026nbsp; I set it on top of all of the aromatics and fruit in the bottom of the roaster and grated just a touch of vanilla over the top . . .\u0026nbsp; just a touch mind . . . and then I poured a whole bottle of\u0026nbsp; Stella Artois Cidre Raspberry around it in the bottom of the pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8282_zps39371af0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8282_zps39371af0.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI covered it tightly and then slowly roasted it in the oven until the chicken was meltingly tender . . .\u0026nbsp; and the pan juices had reduced.\u0026nbsp;\u0026nbsp; I removed and discarded the vanilla pod and cinnamon stick, along with the bay leaf.\u0026nbsp; The pan juices were mashed with my potato masher and I added chicken stock and enough cream to make a sauce, heating it through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTHIS WAS TOTALLY FABULOUS!\u0026nbsp; BEST POT ROASTED CHICKEN I HAVE EVER EATEN!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI kid you not!\u0026nbsp; We all loved it and judged it the best ever chicken dish I have cooked to date!\u0026nbsp; Who knew that something which sounded so odd could turn out so wonderful!\u0026nbsp; Sometimes I surprise even myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8280_zpsae1eebb1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8280_zpsae1eebb1.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pot Roasted Chicken with Raspberry Cider*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pot-roasted-chicken-with-raspberry-cider\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIf\n you like chicken which is meltingly tender, accompanied by gorgeous pan\n juices, then this recipe is for you.\u0026nbsp; Nothing could be easier.\u0026nbsp; The \noven does all the work.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 (3 1\/2 pound) whole chicken\u003C\/div\u003E\n(High welfare if possible)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS grated fresh ginger, divided\u003C\/div\u003E\n\u003Cdiv\u003E\nthe zest of half a lemon\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\na grating of vanilla pod (optional)\u003C\/div\u003E\n150g of dried apricots, cut in half\u003C\/div\u003E\n1\/2 preserved lemon, flesh discarded and rind chopped\u003C\/div\u003E\n1 inch piece of vanilla bean, cut in half lengthwise\u003C\/div\u003E\n1 inch piece of cinnamon stick, broken\u003C\/div\u003E\n1 bay leaf broken\u003C\/div\u003E\nseveral sprigs of fresh thyme\u003C\/div\u003E\nthe juice of one half lemon\u003C\/div\u003E\n1 bottle of raspberry cider (Stella Artois, 500ml, or 2 1\/2 cups)\u003C\/div\u003E\nchicken stock as needed\u003C\/div\u003E\n120ml of cream (1\/2 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8287_zps21db70e9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8287_zps21db70e9.jpg\" height=\"313\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n your oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Have ready a large roasting \ncasserole dish, large enough to fit the chicken. It should have a tight \nfitting lid.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix together 1 TBS of the ginger, the zest of \nthe lemon, the salt, pepper and cinnamon.\u0026nbsp; Rub this mixture all over the\n chicken, using some on the inside as well.\u0026nbsp; Place the cut apricots in \nthe bottom of the roaster along with the lemon flesh, vanilla bean. \nbroken bayleaf, cinnamon stick and thyme.\u0026nbsp; Place the chicken on top.\u0026nbsp; \nsqueeze the lemon juice over the chicken.\u0026nbsp; Pour the cider into the pan \naround the chicken.\u0026nbsp; Cover tightly and roast in the preheated oven for 1\n hour.\u0026nbsp; Remove the lid and cook for a further 20 to 30 minutes, until \nthe chicken is golden brown and cooked through.\u0026nbsp;\u0026nbsp; Baste with the pan \njuices for the last 15 minutes, every five minutes.\u0026nbsp; Remove from the \noven.\u0026nbsp; Remove the chicken from the pan.\u0026nbsp; Set aside and keep warm.\u0026nbsp; \nRemove and discard the bay leaf, thyme stalks, cinnamon stick and \nvanilla pod from the roasting tin. Mash the leavings in the pan \ntogether.\u0026nbsp;\u0026nbsp; Add the cream and enough chicken stock, whisking it in to \ngive you a sauce.\u0026nbsp; Heat gently through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe the chicken, warm\u0026nbsp; . . . along with the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8290_zps522affa3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8290_zps522affa3.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was really delicious.\u0026nbsp; We all really enjoyed it very much. \u0026nbsp; I guess I will have to indulge myself in a bottle of this fabulous Cidre Raspberry every now and again.\u0026nbsp; Many thanks to the people at Stella Artois for setting me up for this challenge.\u0026nbsp; I hope they are happy with my results!\u0026nbsp; This was a simple supper which tasted like a celebration.\u0026nbsp; I think it would be a great dinner party dish for over the holidays.\u0026nbsp; It practically cooked itself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8292_zpsce8bb5e6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8292_zpsce8bb5e6.jpg\" height=\"371\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Stella Artois Cidre Raspberry is available at\u0026nbsp; grocers across the UK in both 500ml and 300ml bottles.\u0026nbsp; (The 300ml in 4 and 8 multi-packs and the larger one as a single bottle.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6641982203060126352\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/pot-roasted-chicken-with-raspberry-cider.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6641982203060126352"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6641982203060126352"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/pot-roasted-chicken-with-raspberry-cider.html","title":"Pot Roasted Chicken with Raspberry Cider"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4349317785423962387"},"published":{"$t":"2013-12-11T04:00:00.000+00:00"},"updated":{"$t":"2017-09-20T09:47:05.043+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Dad's Pot Roast "},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-OH3oE4Lt3Zw\/WcIqlu5nUMI\/AAAAAAABSlQ\/uo_gMWPq5EoNrZiL62LLTnIjmS2LxfKUACLcBGAs\/s1600\/unnamed-350.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"587\" data-original-width=\"640\" height=\"586\" src=\"https:\/\/4.bp.blogspot.com\/-OH3oE4Lt3Zw\/WcIqlu5nUMI\/AAAAAAABSlQ\/uo_gMWPq5EoNrZiL62LLTnIjmS2LxfKUACLcBGAs\/s640\/unnamed-350.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n \u003Cbr \/\u003E\nIt's a simple recipe which basically cooks itself into a tender juicy pot roast with beautiful flavours . . . fork tender it is. \u0026nbsp; Absolutely delicious.\u0026nbsp; I got the recipe from off a packet of dry onion soup mix back in the 1970's and have tweaked it through the years to make it my own. \u0026nbsp; An improvement on the original, which was really very good to begin with I think. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Zpes8dkbB5c\/WcIqtgTQOuI\/AAAAAAABSlU\/PP8PRIm9b-YgYS_mdX-dlosgOpkQ2VitQCLcBGAs\/s1600\/unnamed-351.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"627\" data-original-width=\"640\" height=\"626\" src=\"https:\/\/2.bp.blogspot.com\/-Zpes8dkbB5c\/WcIqtgTQOuI\/AAAAAAABSlU\/PP8PRIm9b-YgYS_mdX-dlosgOpkQ2VitQCLcBGAs\/s640\/unnamed-351.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI cook the beef on a bed of carrots, onions and swede, which help to flavour the resulting gravy . . . and give you the added bonus of deliciously cooked vegetables to serve up with your meat.\u0026nbsp; Sometimes I mash some of them into the gravy for added flavour. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-mfgZVRY7Smw\/WcIqzZro1II\/AAAAAAABSlY\/phvPKJ2Z6WUJg0j8IjYTRUqAQEEom1JgACLcBGAs\/s1600\/unnamed-352.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"609\" data-original-width=\"640\" height=\"608\" src=\"https:\/\/4.bp.blogspot.com\/-mfgZVRY7Smw\/WcIqzZro1II\/AAAAAAABSlY\/phvPKJ2Z6WUJg0j8IjYTRUqAQEEom1JgACLcBGAs\/s640\/unnamed-352.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI like meals like this . . . they cook themselves.\u0026nbsp; They're economical.\u0026nbsp;\u0026nbsp; They're delicious and they're easy to do.\u0026nbsp; I like to serve some peas and mashed potatoes on the side, which pleases my meat and potatoes loving husband to no end!\u0026nbsp; Using this gravy mix added a slightly different flavour to the finished dish, which we both quite enjoyed and which may come a regular thing from now on!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4ZHQUKXc4T4\/WcIq7aTkkpI\/AAAAAAABSlk\/VkUAdYpf7EIpO6QpeyOoEe1YtraSTKK7QCLcBGAs\/s1600\/unnamed-353.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"592\" data-original-width=\"640\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-4ZHQUKXc4T4\/WcIq7aTkkpI\/AAAAAAABSlk\/VkUAdYpf7EIpO6QpeyOoEe1YtraSTKK7QCLcBGAs\/s640\/unnamed-353.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Dad's Pot Roast*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/dad-s-pot-roast\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis\n is a recipe I have been using for years and years.\u0026nbsp; It always turns out\n fork tender. It is a delicious way to prepare a cheaper cut of meat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 (2 to 3 pound) rolled brisket of beef roast\u003C\/div\u003E\n8 medium carrots, peeled and quartered\u003C\/div\u003E\n1 small swede, peeled and cut into chunks\u003C\/div\u003E\n2 medium onions, peeled and quartered\u003C\/div\u003E\n1 tsp ground black pepper\u003C\/div\u003E\n2 tsp dried thyme leaves\u003C\/div\u003E\n1 package of dry onion soup mix\u003C\/div\u003E\n1 bay leaf, broken\u003C\/div\u003E\napple juice\u003C\/div\u003E\n500ml of beef stock (2 cups)\u003C\/div\u003E\n225ml of boiling water\u003C\/div\u003E\n1 envelope of gravy mix\u003C\/div\u003E\nPreheat the oven to 230*C\/450*F\/ gas mark 8. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the onions, carrots and swede in the bottom of a roasting casserole \nthat has a tight lid.\u0026nbsp; Nestle the brisket amongst them.\u0026nbsp; Sprinkle the \ndry onion soup mix over all, along with the pepper, and thyme.\u0026nbsp; Add the \nbeef stock and enough apple juice so that the liquid comes halfway up \nthe sides of the roast.\u0026nbsp; Cover tightly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoast in the preheated \noven for 1\/2 hour, then reduce the temperature to 165*C\/325*F\/ gas mark \n3.\u0026nbsp; Continue to roast without disturbing for about an hour and a half.\u0026nbsp;\u0026nbsp;\n At the end of that time, flip the roast over carefully.\u0026nbsp; Recover and \nroast for another hour and a half. (Check periodically to make sure it \nis not going dry. \u0026nbsp; Don't worry if the liquid is reducing somewhat.\u0026nbsp; \nThat's ok.\u0026nbsp; You just don't want it to go dry.)\u0026nbsp; Flip the roast for a \nfinal time and cook for a further hour to hour and a half until the \nroast is very tender.\u0026nbsp; Remove the roast and vegetables from the pan, \nleaving any cooking juices in the pan, and discarding the bay leaf. Tent\n with foil to rest and help to keep it warm for about 20 minutes.\u0026nbsp; Add \nthe boiling water and then whisk in the gravy mix.\u0026nbsp; Cook on top of the \nstove to thicken.\u0026nbsp; Taste and adjust seasoning as desired.\u0026nbsp; Serve the \nroast cut into slices along with a portion of the vegetables for each \nperson.\u0026nbsp; We like to have mashed potatoes with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlternately -\n if you can't get any gravy mix you may shake together 3 TBS of flour in\n a jar with 125ml (1\/2 cup) of cold water in a jar until smooth and \nwhisk it into the hot pan juices and boiling water.\u0026nbsp; Cook, stirring \nconstantly until the mixture bubbles and thickens.\u0026nbsp;\u0026nbsp; Taste and adjust \nseasoning as required. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4349317785423962387\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/dads-pot-roast-and-degustabox.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4349317785423962387"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4349317785423962387"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/dads-pot-roast-and-degustabox.html","title":"Dad's Pot Roast "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-OH3oE4Lt3Zw\/WcIqlu5nUMI\/AAAAAAABSlQ\/uo_gMWPq5EoNrZiL62LLTnIjmS2LxfKUACLcBGAs\/s72-c\/unnamed-350.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8827354926595069357"},"published":{"$t":"2013-09-16T04:00:00.002+01:00"},"updated":{"$t":"2023-01-01T16:47:52.556+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Pot Roasted Chicken with Apples and Cider"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0309_zps81fd466d.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you all know I had a lovely visit to the Yeo Valley Farms a few weeks ago which the Toddster and I both thoroughly enjoyed.\u0026nbsp; There is something really special about going to see where your food comes from, and it's even more special when you are able to see the extra care and attention some producers put into what they produce.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI think with Yeo Valley this extends to every portion of their huge operation.\u0026nbsp; I can say this because several months back I had purchased their cookery book from Amazon.uk.\u0026nbsp; When it arrived there were a few blank pages in it that had not printed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"YeoValleyFarmcookbook\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/YeoValleyFarmcookbook_zps1971ae0e.jpg\" title=\"YeoValleyfarmcookbook\" width=\"307\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI contacted the Yeo Valley people just on the off chance that they would be able to provide me with the missing recipes and they sent me a whole brand new cookbook, which they really didn't have to do!\u0026nbsp; I have to say though, that I did appreciate the extra care and when I visited their farm operation, they actually remembered me, which is another plus as far as I am concerned.\u0026nbsp; Everyone likes to know that they are remembered.\u0026nbsp; I do at any rate! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0301_zps41f17193.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had been eyeballing this recipe in the book for quite some time.\u0026nbsp; Pot Roasted Chicken with Cider and Apples.\u0026nbsp; It was calling my name.\u0026nbsp; I was just waiting for the perfect weather to cook it and with the cooling temps the time was just right!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0305_zps61f348ac.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"626\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nBecause we are Mormons, we don't drink alcohol in our home, but I am not adverse to cooking with it.\u0026nbsp; MY Bishop's wife down south did and so if she thought it was ok, that was enough for me.\u0026nbsp; This recipe calls for a quantity of good apple cider, which is alcoholic, but if you were not wanting to use cider, you could use a good quality apple juice . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0310_zps5e3199a3.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou saute some fabulous aromatics in the pot . . . bacon lardons, onions, garlic, rosemary . . . and then you add the cider and reduce it somewhat . . .\u0026nbsp; the well seasoned chicken is then placed on top, a quantity of chicken stock poured over all and then it is oven braised for a time . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0311_zpsdb92cca0.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"629\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nUntil the chicken is tender and moistly cooked through . . . and the sauce filled with all of the juices from the chicken, combined with that lovely reduction you began with.\u0026nbsp; Whilst the chicken is braising you saute\u0026nbsp; dessert apples in butter until they are golden brown . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0312_zpscd8c6fc0.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the chicken is done, you remove it to rest and then created a delicious sauce with the braising liquid, cream, and those tender and golden sauteed apples . . .you then serve the chicken in tender moist slices, with some of that lucious sauce spooned over top . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"614\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0315_zpsa3b194e9.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at that gorgeous sauce and tender chicken . . . with it's chunks of sweet apple, bits of bacon . . . a creamy and unctuously\u0026nbsp; wonderful combination that is quite, quite pleasing.\u0026nbsp; I do hope you will put this on your list of autumnal bakes this year.\u0026nbsp;\u0026nbsp; You will NOT be disappointed if you do.\u0026nbsp; Trust me on this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0308_zps83ce0a1d.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pot Roasted Chicken with Apples and Cider*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServed 4\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pot-roasted-chicken-with-apples-cider\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n smells heavenly when you are preparing it and the end result is a \nterrifically moist roasted chicken with a beautiful sauce.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS sunflower oil\u003C\/div\u003E\n1 medium sized roasting chicken\u003C\/div\u003E\n(about 4 lbs, free range and organic if possible)\u003C\/div\u003E\n175g bacon lardons (about 6 ounces)\u003C\/div\u003E\n1 large brown onion, peeled and coarsely chopped\u003C\/div\u003E\n8 small cloves of garlic, peeled and thinly sliced\u003C\/div\u003E\n2 fresh sprigs of rosemary, leaves stripped\u003C\/div\u003E\nand roughly chopped\u003C\/div\u003E\n250ml of good quality apple cider (9 fluid ounces)\u003C\/div\u003E\n150ml of good quality chicken stock (5 fluid ounces)\u003C\/div\u003E\n4 small dessert apples (eating apples)\u003C\/div\u003E\n50g butter, softened (3 1\/2 TBS) and divided\u003C\/div\u003E\n2 tsp caster sugar\u003C\/div\u003E\nfreshly grated nutmeg\u003C\/div\u003E\n15g plain flour (2 1\/2 TBS)\u003C\/div\u003E\n2 TBS double cream\u003C\/div\u003E\n1 TBS chopped fresh flat leaf parsley\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Place the oil into a small \nflameproof casserole or roaster which is large enough to fit the chicken\n snugly.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSeason the chicken both inside and out with some\n salt and black pepper.\u0026nbsp;\u0026nbsp; Brown it on all sides in the heated oil in the\n casserole.\u0026nbsp;\u0026nbsp; Once it is browned all over, remove to a plate and set \naside.\u0026nbsp; Add the bacon lardons and brown them over medium heat until \ngolden brown.\u0026nbsp; Toss in the onions.\u0026nbsp; Cook and stir for a few minutes \nlonger until they begin to soften.\u0026nbsp; Add the garlic and rosemary and \ncook, stirring, for several minutes longer.\u0026nbsp;\u0026nbsp; Add the cider.\u0026nbsp;\u0026nbsp; Cook over\n high heat at a vigorous boil until the liquid has reduced by two \nthirds. Place the chicken back into the casserole.\u0026nbsp; Pour the stock over \ntop.\u0026nbsp; Cover with a layer of aluminium foil and place the lid snugly on \ntop.\u0026nbsp; Place into the preheated oven and roast for 1 hour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the chicken is cooking, peel, core and quarter the apples.\u0026nbsp;\u0026nbsp; Melt half \nof the butter in a nonstick frying pan.\u0026nbsp;\u0026nbsp; Add the apples and fry them \nfor a few minutes, until they begin to brown.\u0026nbsp; Turn the slices over and \nsprinkle over the sugar and nutmeg.\u0026nbsp; Continue to cook for several \nminutes longer until they are nicely golden and tender.\u0026nbsp; Remove from the\n heat.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhen the chicken is cooked through and tender, lift it out\n onto a large board.\u0026nbsp; Cover tightly with foil and leave to rest for \nabout 10 minutes.\u0026nbsp; Put the flameproof casserole over medium heat and \nsimmer until the cooking juices are reduced and full of lovely \nflavours.\u0026nbsp; Rub the remaining butter and the flour together.\u0026nbsp;\u0026nbsp; Drop this \ninto the reduced chicken juices, whisking constantly, simmering until \nthe mixture has thickend nicely.\u0026nbsp; Whisk in the double cream and then \ntaste and adjust seasoning as necessary with salt and black pepper.\u0026nbsp; \nStir in the parsley and the apple.\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, carve the chicken into nice pieces and divide between 4 heated plates.\u0026nbsp; Spoon over the sauce and serve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to have this with some boiled baby potatoes, and peas and carrots.\u0026nbsp; But mash\u0026nbsp; and steamed broccoli would go equally well!\u0026nbsp; It's delicious no matter what!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8827354926595069357\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pot-roasted-chicken-with-apples-and.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8827354926595069357"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8827354926595069357"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pot-roasted-chicken-with-apples-and.html","title":"Pot Roasted Chicken with Apples and Cider"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}}]}});