Autumn Recipes: R is for Roasts

by Michele Cheplic | More from this Blogger

26 Sep 2008 12:12 PM

It's hard to go an entire autumn season without making at least one roast. Whether it's a melt-in-your-mouth pot roast or a succulent pork roast, the simple dish (that yields a ton of welcome leftovers) not only warms up your home on a crisp fall night, but it's also one of the most versatile dishes out there.

The first two recipes I've included pair hearty pork roasts with seasonal apples. Both recipes are extremely simple to prepare (one cooks in a crock pot, which makes it even easier). The third recipe is for a Classic Pot Roast, which is also easy to make. The other advantage to this recipe is that it can be tailored to your family's tastes. For example, if your kids prefer carrots to celery add carrots. Likewise, if your spouse doesn't like small white onions you could substitute with fennel or turnips.

PORK AND APPLE ROAST

Ingredients:

4 pound pork loin roast; trimmed

1/4 cup apple juice

3 tablespoon brown sugar

1 teaspoon ground ginger

6 apples, quartered

Salt and pepper to taste

Directions:

Rub roast with salt and pepper.

Brown pork roast under broiler to remove excess fat; drain well.

Place apple quarters in bottom of crock pot. Place roast on top of apples.

Combine apple juice, brown sugar, and ginger. Spoon over top of roast, moistening well.

Cover and cook on low for 10 to 12 hours.

PORK ROAST WITH APPLE STUFFING

Ingredients:

2 1/2 lb pork loin roast, cut almost through into four slices

1/2 cup onion, chopped

2 cups apples, chopped

3 tablespoons butter

2 cups soft breadcrumbs

1 egg, slightly beaten

Salt and pepper

Directions:

Preheat oven to 350 degrees.

Saute onion and apples in butter until golden.

Stir in breadcrumbs and egg.

Place dressing between slices of roast. Tie securely. Season with salt and pepper.

Cook in oven for 90 minutes or until pork is done.

CLASSIC POT ROAST

Ingredients:

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

5 pound rump roast

2 or 3 tablespoons oil

2 onions, sliced, or 10-12 small white onions, peeled

1 or 2 carrots, peeled and cubed

Herbs and other seasonings as desired

1 cup liquid (bouillon or vegetable broth)

Other vegetables as desired

Directions:

Season the flour with the salt and pepper and press the mixture into the meat.

Brown meat on all sides in a large well oiled hot roasting pan. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 to 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.

Makes 6-8 servings.

Related Articles:

Autumn Recipes: Q is for Quiche

Autumn Recipes: P is for Pork

Autumn Recipes: O is for Orange

Autumn Recipes: N is for Noodles

Autumn Recipes: M is for Muffins

Autumn Recipes: L is for Lamb

Autumn Recipes: K is for Kale

Autumn Recipes: J is for Jambalaya

Autumn Recipes: I is for Indian Curry

Autumn Recipes: H is for Ham

Autumn Recipes: G is for Ghoulish Goulash

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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