JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Easy Pork Shoulder Roast with Pearl Onions and Mushroom Gravy
| Easy Pork Shoulder Roast with Pearl Onions and Mushroom Gravy | Print |
Recipe By: Alice Morrow
Easy Pork Shoulder Roast with Pearl Onions and Mushroom Gravy
Ingredients
- 3 lb. pork shoulder roast, seasoned and stuffed with garlic
- Flour
- Olive oil
- 2 shallots, thinly sliced
- 6 red pearl onions, peeled (left whole)
- 6 white pearl onions, peeled (left whole)
- 8-10 mini multi colored peppers, sliced into rings
- 1 large onion, chopped
- ½ c. flour
- 2 T. Kitchen Bouquet
- ½ c. red wine
- 2 c. beef stock
- 1 (8-oz.) fresh pico de gallo
- 1 (8-oz.) container fresh sliced mushrooms
- 3-4 fresh sprigs of thyme
- 3 c. water
- Salt, red/black pepper
- Chopped green onions
Instructions
- In large roaster, drizzle enough olive oil to cover bottom and place over medium-high heat.
- Dredge the seasoned roast in flour.
- Brown the roast in the hot olive oil on all sides.
- Remove from pot and set aside.
- Drain off any excess oil.
- Place pot back on heat, add the chopped onions, peppers and shallots. Saute until tender.
- Add the pearl onions, pico and mushrooms. Cook for 1 minute.
- Add the flour and stir until mixed well.
- Add the Kitchen bouquet and stir.
- Add the wine, stock and water. Stir until well blended.
- Add the roast into the gravy along with thyme.
- When liquid comes to a boil, lower heat and simmer on low uncovered for 1 to 1 ½ hours or until meat is tender.
- Season to taste. If you want to thicken gravy, add Wondra (follow directions on package.) Garnish with chopped green onions.
Notes
*****Great to serve with noodles, rice or mashed potatoes. Leftover meat makes great wraps or sandwiches.
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