Quick And Easy Pork Pot Roast

pork roast in cast iron dutch ovenI just love cast iron. I own four different sizes of cast iron frying pans, a cast iron flat griddle, and a dutch oven. For me, there is nothing better to cook in other than the stainless steel saucepans and pots for other things that I wouldn’t use the cast iron for. Well seasoned cast iron are non stick, do a fantastic job, and I love the way the food tastes.

Cast iron is so versatile. You can cook on top of the stove, or in the oven. You can take it camping with you and cook in the coals of an open fire (and sometimes when needed, placing coals on the lid for heat from above), and never have to worry about damage. They are so easy to clean, I am amazed that there aren’t more people that cook with cast iron cookware.  Perhaps it’s because they just don’t know how to care for cast iron skillets and dutch ovens. It’s not that hard, but you can’t just throw them into the dishwater with soap and let them air dry. But other than that, they are oftentimes much easier to clean and maintain that other types of cookware.

Yesterday, I had a surprise in that my ten year old son had his schedule changed so he was staying with me for dinner.  And he needed a substantial dinner, and I was not into doing a lot of dishes after. But, I had a pork roast available.

“Did you enjoy it son?”

“Mmmm Hmmm!” was the reply.

Not bad for preparing everything in about 15 minutes. I didn’t really get fancy, because I didn’t have time, but sometimes the most simplest of meals are the best. I also have to admit I did not really measure anything. It was all done “by eye.”

Here’s what I did:

Ingredients:

  • 2 lb. pork roast
  • 1 onion
  • 5 medium size potatoes peeled and quartered (left over potatoes are always used up the next day, maybe for breakfast and fried with bacon)
  • A couple of handfuls of baby carrots
  • Olive oil
  • Oregano (I did not measure)
  • 1 Tomato
  • 1/2 Green Pepper
  • 1 Celery stalk

Method:

Warm up  dutch oven on top of stove with the bottom evenly coated with olive oil. As the dutch oven is heating up, peel the onion and cut into slices. Lay them in the olive oil in the dutch oven.

Prepare approximately 1/4 cup of olive oil and mix with a good sprinkling of oregano. Lots of oregano. If you like oregano, the more the better. Brush the pork roast with the olive oil and oregano, and place on top of the onions.

Peel the potatoes and quarter them. Place potatoes all around the pork roast in the dutch oven. Drizzle and brush the remaining olive oil and oregano over the potatoes.

Toss in the baby carrots.

Slice the green pepper and add it on top of the carrots and potatoes. Cut the tomato into eights, and add to the dutch oven. Slice the green pepper and add.

In an oven preheated to 350F, put the dutch oven with lid on.

Cook for about 75 minutes and check the temperature of the pork roast. If it needs more time, give it another 15 minutes.

When it is done, you will have a scrumptious dinner, all made in one cooking vessel which means there are less dishes to do, and it will taste wonderful.

I remove the roast and let it sit on my meat serving platter for a few minutes before I slice it. I then just scooped out the vegetables onto plates (you could of course, put them all in a serving bowl if you want to be all formal and stuff), and then added the sliced pork to our plates.

“Good grub” as they say in Northern Ireland.

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