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Claire's Pot Roast

This is my Mom's technique for pot roast with caraway gravy! I hope you try it.


1 Boston butt pork loin
1/4 cup soy sauce 
3 tablespoons Steak Spice*

4 tablespoons vegetable oil 
2 large onions, diced 
2 tablespoons minced garlic 
4 tablespoons minced shallots
3 tablespoons cider vinegar 
2 quarts water, or pork stock 
2 quarts mushrooms, sliced 
2 tablespoons caraway seeds 
1 tablespoons Steak Spice

1/2 cup corn starch 
1/2 cup cold water

* see recipe in Wisdom chapter


The Pork:
Bone in Boston Butt of prok.
Remove the bone from the pork butt and simmer it in with the sauce as the pork cooks. Also, remove the shoulder deckle and tie the remaining roast with butcher's string so it becomes a nice even roast.

Rub the pork roast with soy sauce and Steak Spice. 
Heat vegetable oil to medium high in a heavy bottomed dutch oven with a lid. 
Sear the pork in the hot oil on all sides. Don't forget to sear the ends.

Add the onions, garlic and shallots
cook stirring occasionally for about 5 minutes. 
Add the cider vinegar and one cup of the water or stock. 
Stir the sauce, scrape the bottom of the pan with a flat spatula to remove the particles that are stuck.

Add the remaining water or use pork or chicken stock to cover about 3/4 of the pork.
Add mushrooms and caraway seeds. 
Cover and let simmer slowly for 3 hours until the pork is very tender. 
You will need to turn the pork a few times during the cooking process.

When the pork is done, remove it from the sauce and allow it to rest on a platter. 
To thicken the sauce:
Dissolve corn starch in water and pour into sauce, stir with a whisk until the sauce thickens.

Slice the pork and serve with mashed potatoes, corn OFF the cob, or if you're feeling lucky... Peas! 
Drown the pork and potatoes with lots of this fabulous sauce 
Serve the rest on the side in a large gravy boat.

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