PORK POT ROAST

SERVES 6

It's hard to believe, but I realized several weeks before I made this recipe that I had never made a pork pot roast. I have made many pork roasts in the oven, but not braised on top of the stove. I asked my mother about it, because I couldn't remember her making one. She remembered making pork roast that way, but a very long time ago. For whatever reason, she started making it in the oven. She also remembered that my grandmother usually made pork roast on top of the stove. So, I decided it was time. I knew it would be an easy task and I was so anxious to taste it. I love it and I will make it more often. This is probably like my grandmother would have made it, minus the garlic and red wine, and using shortening or lard instead of olive oil to brown the meat. I doubt she even knew about olive oil.

INGREDIENTS

2 tablespoons olive oil

4-1/2 pound pork butt roast, or similar cut

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon rubbed sage

Water as needed

6 small potatoes, cleaned (peeling is not necessary)

2 medium onions, quartered

4 medium carrots, cleaned and cut into 3-inch pieces

6 large garlic cloves, peeled

8 ounces button mushrooms, halved if very large

Additional salt, pepper, thyme and sage

1/2 cup dry red wine

1/2 cup water

2 tablespoons flour and enough water to make a paste to thicken gravy

Heat a large sauté pan or pot over medium-high heat. Rub the roast on all sides with the 1 teaspoon thyme, 1 teaspoon sage, salt and pepper. Add the oil to the pan and heat. Add the roast, fat side down and brown well on all sides. Add a little water. Reduce heat to medium, Cover and braise about 1 hour, turning occasionally. Add some water if needed or, if too much moisture accumulates for the roast to sizzle between turns, lift the lid so it can evaporate. After the hour, add the vegetables, garlic, mushrooms and additional seasonings to taste. Continue to braise as before, adding liquid or evaporating excess, turning everything now and then, until potatoes are tender, about 1 hour. Remove pork and vegetables to a platter and place in a warm oven.

To make the gravy, turn heat to medium-high. Add the wine and 1/2 cup water to pot. (If more gravy is desired, just add more water.) Bring to boil, scraping any brown bits from bottom. Reduce slightly. While still boiling, add smooth flour paste to water gradually, stirring or whisking vigorously after each addition to prevent lumps. Add enough paste to reach desired thickness. Taste for seasoning.

Slice the roast. Serve meat and vegetables, passing the gravy separately.

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