Varkenvleesch - Pork Pot Roast

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“Hollanders like plain, substantial food and lots of it. This method is perfect for less expensive cuts of meat. This savory pork recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
2hrs 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 lbs pork roast
  • salt and pepper
  • 2 onions, peeled and sliced
  • 1 tablespoon fat
  • 1 pint water, boiling
  • 1 bay leaf
  • 14 cup flour

Directions

  1. Season meat and sprinkle with flour.
  2. Fry onions in fat until golden.
  3. Add meat; brown on all sides.
  4. Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
  5. Thicken gravy with remaining flour mixed with a little water.

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