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Pork Roast with Potatoes and Apple Gravy

It’s officially chilly out there, and it’s time to make something that will warm us all up.


1 3 to 5 pound pork roast
1 bell pepper, with stem and seeds removed, coarsely chopped
1 large white onion, chopped fine
1 granny smith apple, chopped into 1/4 inch cubes (skin on or off depending on your tastes)
3 cloves of garlic, minced
1 pound potatoes, whole if they are small, coined if they aren’t.
2 cups cooking bourbon (No need to use the good stuff here)
1 can cream of mushroom soup, or 1/2 pound of sliced mushrooms and milk or cream if you’re better at this than I am and want to make better gravy
Salt and pepper to taste

Put the bell pepper and onion in the bottom of a crock pot.  Sprinkle the apple and garlic on top of the onions.  If you’re making real mushroom gravy, add the mushrooms to this layer.  Arrange the potatoes in a layer above the apples. Place the pork roast on top of the potatoes.  Pour the bourbon over the top of the pork roast.  Sprinkle with salt and pepper to taste.  Cook in the crock pot on medium heat for 6 to 8 hours.

When the pork roast is done to your desired tenderness, remove, along with the potatoes.  Use a potato masher to break up any remaining chunks in the drippings left in the crock pot.  Transfer drippings to a saucepan.  Cook over medium heat until it comes to a boil.  Reduce heat to medium-low.  If you’re making real gravy, stir in the milk or cream and simmer until you get the consistency you want.  If you’re like me, stir in the can of cream of mushroom soup and simmer until the lumps are dissolved and the gravy comes to the desired consistency.  Add salt and pepper to taste, although if you used canned soup, you shouldn’t need to add any salt.

To serve, place several of the roasted potatoes on a plate, mash with a fork, top with the pork, then ladle on as much gravy as you like.  Serve with a good vegetable or a salad, and your favorite crusty bread.  Recipe feeds four with leftovers.

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  1. Drool… 🙂


  2. Bryn, Isle of Anglesey, UK

     /  November 15, 2014

    Sounds delicious and we want to try it, but could you translate low/medium/high heat into degF or degC for us Olde Worlde types please! Also, “Crock Pot” – does this mean “slow cooker”, or as we have here an 8-pint cast iron pot with lid, usable in the oven or the stove top.
    Thank you!


    • Sorry, Bryn, forgot that not everyone is over here.

      A crock pot is an electric slow cooker, usually made with a ceramic or clay “crock” that fits into an metal cradle. Mine is similar to this one: http://tinyurl.com/n3vbhcp. Mine has three settings, low, medium, and high. The high setting will cause liquids to simmer after a couple of hours.

      Rangetop settings for my gas stove are similar. Medium-low is at about the 1/3 point in the turn of the burner’s knob, and the flame is maybe 3/4 of an inch long. It’s enough to bring a half liter or so of water to a boil in about 15 minutes. I use that setting for most of my simmering.


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