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  1. #1

    Texas Wild Hog Pot Roast

    Ingredients YAHOO.Food.sprites.preload('ingredients-heading')
    1. 1 (2-3 pound)wild hogroast
    2. 1/2 teaspoon salt
    3. 1/4 teaspoon ground black pepper
    4. 1 (8 fluid ounce) bottle KRAFT CATALINA Dressing, divided
    5. 2 large onions, sliced
    6. 2 pounds Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
    7. 1 pound carrots, peeled and cut into 1-inch pieces
    8. Water
    9. 2 tablespoons chopped parsley
    2. Cooking Directions
    1. Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions; stir to brown.
    2. Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
    3. Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
    Yield: 8 servings Notes: How To Thicken Pan Gravy If a thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tbsp. flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency. Notes: 1.I have used hind Quarters on small shoats-Cut well above the hock-put in a big pan -cover and cook at 275 in the oven for 4 -5 hrs 2.I like to rub meat with a little flour before browning

  2. #2
    Great recipe! Need to try!
    Last edited by Desy41; 11-05-2017 at 07:14 PM.



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