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Garlic Stuffed Pork Roast with Brown Gravy and Creamed Potatoes
5 lb pork shoulder blade Boston butt roast
12-16 garlic cloves
1 tablespoon olive oil
salt and pepper to taste
Brown Gravy
pan drippings from roast plus 1/4 cup oil from pan
1/4 cup of flour
4 cups beef stock
salt and pepper to taste
Creamed Potatoes
1 lb red potatoes, peeled and cubed
1/2 stick butter
8oz can evaporated milk
Salt and pepper to taste
Garlic Pork Roast
Preheat oven to 350
Cut slits in the roast and stuff with garlic cloves
Salt and pepper all sides of the roast
Heat olive oil and a cast iron Dutch oven and brown all sides of the roast
Cover and place roast in heated oven and bake until starting to fall apart, 3-4 hours
Brown Gravy
Remove roast from Dutch over, reserve drippings and 1/4 cup of oil
Make a brown roux with flour, oil, and drippings
Add beef stock and adjust salt and pepper
Break up roast and return to gravy
Creamed Potatoes
In a large stock pot cover potatoes with water and bring to a boil
Boil 10-15 minutes or until potatoes are soft but not falling apart
Strain potatoes then return to pot
Add butter, cream, and mash potatoes
Taste and adjust for salt and pepper
Looks wonderful. I skin potatos for everything but potato salad though. And my momma said you always have to have a green vegetable.
Best treat....seeded jewish rye dipped in a heap of that fantasic looking gravy. Yum, yum!
Looks wonderful. I skin potatos for everything but potato salad though. And my momma said you always have to have a green vegetable.
Best treat....seeded jewish rye dipped in a heap of that fantasic looking gravy. Yum, yum!
Thanks for sharing.
B4U I got lazy and left the skin on the potatoes this time. I remove it most of the time because my son won't eat it with the skin.
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