Pot-Roasted Pork With Apples, Potatoes And Celery Root

By Molly O'Neill

Total Time
3 hours 15 minutes
Rating
4(35)
Comments
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Featured in: Food; Pot of Gold

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Ingredients

Yield:8 to 10 servings
  • 13- to 4-pound pork roast, tied
  • Salt and freshly ground black pepper
  • 2tablespoons vegetable oil
  • 1½cups celery root in half-inch dice
  • 1½cups carrots, peeled and diced
  • 1½cups onions, diced
  • 2cups apple cider
  • 1teaspoon fresh thyme leaves
  • 5juniper berries
  • 3apples, peeled, cored and cut into eighths
  • 2pounds Yukon gold potatoes, peeled and quartered
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

424 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 27 grams protein; 991 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 300 degrees and season the pork with salt and pepper. In a large, heavy pot or Dutch oven with a tightly fitting lid, heat 2 tablespoons of the oil over high heat. Brown the meat on all sides, remove it from the pan and set aside.

  2. Step 2

    Add the celery root, carrots and onions to the pan and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the meat, cider, thyme leaves and juniper berries and bring to a boil. Cover the pot, transfer it to the oven and cook for 2 hours.

  3. Step 3

    Add the apples and potatoes to the pot and continue to cook until the potatoes and meat are very tender, about 40 minutes longer. Remove from the oven, season with more salt and pepper and serve.

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Ratings

4 out of 5
35 user ratings
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Comments

Diane

I used a 6lb bone in pork shoulder, sometimes I use boneless. 2 C each onions, carrots, celery root, 1T thyme leaves, 8 juniper berries, 3lbs. potatoes, 4 apples, 4 cloves garlic, 4 C cider. I brown all veggies at same time except the apples, add spices, put back browned meat and add cider. I leave it in the oven at 250 for 4-6 hours checking on the liquid periodically. I add the apples the last 30 minutes. It's been a family favorite since it was first published. Delicious!

Claremont Cook

Could this be made in the InstantPot - slow-cooker mode?

Cook in NJ

This was the perfect fall dish. Next time I’d cut the veggies a little larger, and increase the quantities - and maybe add the apples later as they had melted down (into deliciousness but still). A keeper!

Diane

I used a 6lb bone in pork shoulder, sometimes I use boneless. 2 C each onions, carrots, celery root, 1T thyme leaves, 8 juniper berries, 3lbs. potatoes, 4 apples, 4 cloves garlic, 4 C cider. I brown all veggies at same time except the apples, add spices, put back browned meat and add cider. I leave it in the oven at 250 for 4-6 hours checking on the liquid periodically. I add the apples the last 30 minutes. It's been a family favorite since it was first published. Delicious!

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