Pork Roast, Gravy, & Carrots: A Cool Kitchen

The result? This pork roast turns out perfect every time and, yes, the kitchen stays cool. I don’t know why a roast cooked in a pressure cooker with such simple seasoning comes out bursting with flavor. If you do, I’d love to know. My husband always goes back for seconds, saying that he really shouldn’t but he can’t help himself. As for me, I have to agree that it makes a great meal and am grateful that this one-pot wonder makes clean-up quick and simple.

For all who’ve not yet experienced pressure cooking, adding anything during the cooking process involves cooling the cooking vessel under running water to release the steam. Then, you add the other ingredients, put the sealed pressure cooker back on the stove, and heat it up again until the dish is finished. Making any addition during the cooking process all at once is much simpler than repeatedly starting and stopping. I’ve tried several different veggie combinations with this pork roast and my experience has been that I’m not great at cooking more than one variety unless they have very similar cooking times. Our favorite – carrots – but you can use any veggie you’d like. The picture shows the roast with carrots & parsnips. This was one of the times I tried to put 2 veggies in together. The parsnips were overcooked.

Cooking time is determined by the size of your roast – about 18 minutes per pound.

How do you keep your kitchen cool in the summer? If you have a great cooking method or recipe, please share it. Send links to amy2804@gmail.com and I’ll add them to my blog.

Or…maybe you’re hungry for some great pork chops cooked Ginger Lemon Girl Style…try her recipe here. Make sure to check out June’s Go Ahead Honey, It’s Gluten Free! celebrating manly dishes and the men we love. This post is part of the June Round-Up that will be published on Monday, June 29th at Simply…Gluten Free. Thank you, Carol, for hosting this month!

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Serves 4

1 T. olive oil
1 pork roast, 2 ½ – 3 pounds
salt & freshly ground pepper to taste
1 medium onion, sliced ¼ inch thick
2 cups gluten-free, reduced sodium chicken stock
6 carrots, peeled and cut in half
¼ c. cold water
2 T. cornstarch

Heat olive oil in pressure cooker over medium high heat. Make sure to remove cooking rack. Rinse roast and pat dry. Season with salt and pepper. Brown roast on all sides. Take your time and make sure to brown the meat well – this really gives the meat an extra layer of flavor.

Remove meat from pressure cooker, insert cooking rack, and place meat on rack. Add onions and chicken stock. Place lid on pressure cooker, close, and place steam vent on top. Bring to steady rocking pressure for 50 minutes, cool using running water, and add carrots. Return to steady rocking pressure for another 5 minutes and then cool. Check for doneness. If necessary cook for a few more minutes.

When meat and carrots are done, transfer to a plate and tent loosely with aluminum foil. Let meat rest while gravy is prepared. Remove cooking rack and turn heat to medium high. Strain liquid through a fine mesh strainer and return to the pressure cooker. Discard solids.

Put cold water in a small bowl. Add cornstarch and mix well. Pour cornstarch and water into strained liquid in the pressure cooker while stirring. Let gravy come to a boil and then reduce to a simmer, cooking for 5 – 7 minutes.

Slice meat and serve on a platter surrounded by carrots. Gravy can be served on the side on poured directly on top of the meat.

Enjoy!
Amy

6 Responses to “Pork Roast, Gravy, & Carrots: A Cool Kitchen”

1. Simply...Gluten-free
   June 22nd, 2009 @ 4:46 pm

   thanks for your submission to this month's Go Aheady honey it's Gluten-free event. With temps here at about 98 I am thrilled to have a recipe that does not heat up the kitchen!

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2. Amy Green
   June 22nd, 2009 @ 6:20 pm

   You're welcome! So glad to have the opportunity. I'll make sure to include a reminder in Monday's post.

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3. Jenny
   June 22nd, 2009 @ 7:46 pm

   Thanks for the comment, I had not seen your blog before, I love it! I need to cut way back on sugar

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4. Rachel
   June 22nd, 2009 @ 9:02 pm

   Someday I'll get a pressure cooker and join in the fun. They do sound useful.

   Thanks for your comment at the Crispy Cook about my Cook the Books post. Anyone can join in the fun with our little group. You just read the designated book, cook up something inspirational and blog about it, so feel free to join us. For the next round, we are all going to read Nicole Mones' novel "The Last Chinese Chef".

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5. Sophie
   June 23rd, 2009 @ 9:34 am

   Tasty, classic comfort food . You know I have never tried browning anything before cooking it…one thing I do want to try is using a pressure cooker again! Your tasty meals are tempting me to try again!

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6. Amy Green
   June 23rd, 2009 @ 3:00 pm

   Jenny – Thanks for stopping by! My all time favorite sugar substitute is fresh fruit. It is really the best way for me to stay off the sugar.

   Rachel – I've been excited about Cook the Books all day! I'm going to get the book and see what I can cook up. Honestly, I'm a little *scared* about the chinese theme but it will be a fun challenge.

   Sophie – Yes, browning the meat adds tons of flavor. When I'm in a rush or just feeling lazy (it happens…hate to admit it) I skip the browning part. My hubby LOVES comfort food, so I have gotten lots of practice in that category.

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