Pork Roast with Potatoes and carrots
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
**4 lb boston butt roast
2 tbsp. olive oil
1 can reduced sodium cream of mushroom soup
½ cup water
**1 cup onion, chopped
1 bay leaf
Dash of cayenne pepper
**1 ½ lb potatoes, quartered
2 tsp worcheshire sauce
Trim excess fat from the outside of the pork roast.
In a large Dutch oven over medium heat, heat the olive oil. Add the pork butt to the pan and sear on all sides. Pour off excess fat.
Add the soup, water, onion, salt, pepper, and cayenne pepper to the roast in the pan. Add the bay leaf.
Cover the pan, and simmer over low heat for 1 1/2 hours.
Add the potatoes, carrots, and Worcestershire sauce to the pan. Cover and continue cooking for about 30 minutes, or until the vegetables are tender. Remove the bay leaf.
Remove the roast and vegetables to a serving platter. Tent with foil and keep warm.
Simmer the drippings to reduce slightly and serve with the roast.
Nutrition (per serving)
384 calories; 13 g fat(4 g sat); 3 g fiber; 22 g carbohydrates; 42 g protein; 26 mcg folate; 116 mg cholesterol; 4 g sugars; 255 IU vitamin A; 20 mg vitamin C; 37 mg calcium; 2 mg iron; 241 mg sodium; 1136 mg potassium
Recipe adjusted from www.southernfood.com