Ingredients YAHOO.Food.sprites.preload('ingredients-heading')2. Cooking Directions
- 1 (2-3 pound)wild hogroast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (8 fluid ounce) bottle KRAFT CATALINA Dressing, divided
- 2 large onions, sliced
- 2 pounds Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- Water
- 2 tablespoons chopped parsley
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
- 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.
- 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.
- 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.