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Fresh Pork Picnic Pot Roast With Winter Vegetables

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  Pork picnic pot roast 3 Pound, rolled (fresh)
  All purpose flour 1 Tablespoon
  Fat 2 Tablespoon
  Water 2 Cup (32 tbs)
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Sweet potatoes 4
  White turnips 4 Large
  Cabbage head 1⁄2 Medium

Rub meat with flour, salt, pepper, and paprika.
Brown on all sides in hot fat in Dutch oven or heavy kettle.
Add water, bay leaf, and garlic.
Bring to boil, cover, and simmer for 1 1/2 hours.
Add potatoes, and turnips cut into quarters.
Cook for 15 minutes.
Add cabbage, cut into 4 wedges.
Cook for 20 minutes.
Arrange meat and vegetables on hot platter.

Recipe Summary

Main Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4219 Calories from Fat 1827

% Daily Value*

Total Fat 203 g311.8%

Saturated Fat 68.5 g342.3%

Trans Fat 0 g

Cholesterol 1318.3 mg439.4%

Sodium 1954.9 mg81.5%

Total Carbohydrates 196 g65.4%

Dietary Fiber 38.2 g152.8%

Sugars 61 g

Protein 384 g768.7%

Vitamin A 1710.3% Vitamin C 444.1%

Calcium 64.2% Iron 152.5%

*Based on a 2000 Calorie diet

Fresh Pork Picnic Pot Roast With Winter Vegetables Recipe