When the pork has reached an internal temperature of 185 degrees, remove it from the oven. Cooking to this temperature will leave enough texture in the meat for it to be easily sliced; if you ...

Roast at 350 degrees F for one hour. While pork roast is cooking, remove skin from turnips and carrots, cut turnips into quarters, leave carrots and new potatoes whole.

Preparation Pork Step 1 Pat one 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic) dry with paper towels and place fat side up in a large Dutch oven or other heavy pot. Mix 4 Tbsp ...

While the roast is cooking, peel the vegetables and cut them into about half-inch pieces. The shapes need not be consistent, but the sizes should be. You will have 5 to 6 cups of cut-up vegetables.

Ingredients:3 to 4 pound pork loin roast1 packet dry onion soup mix1 can (10.75 ounces each) cream of mushroom soup2 packets (2.4 ounces each) pork roast gravy mix3 cups chicken stockDirections ...

Add the apple sauce, stock, sliced apples, whole apples, garlic, parsley, and rosemary to the pot. Place the roast fat-side-up on top of the vegetables; cover and roast for 2 hours.

We baked our roast loin of pork in a 400-degree oven for about 50 minutes, until its internal temperature reached 160 degrees, which ensured that the meat was thoroughly cooked but still juicy.

For the Pot Roast: 3–4 lb (1.5–2 kg) beef chuck roast 2 tbsp olive oil Salt and freshly ground black pepper 1 onion, quartered 4 cloves garlic, smashed 4 carrots, cut into large chunks 4 large ...