2 medium onions, chopped 1 carrot, cut into 1/2-inch slices
1 stalk celery
7 to 8 large sprigs fresh parsley
1/2 teaspoon dried thyme leaves
1 bay leaf, crushed
4 cups water, divided
1/3 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1 to 1 1/2 cups water
How to Make It
Rub roast with salt and pepper; dust with 2 tablespoons flour. Place roast, fat side up, on rack in a roasting pan. Insert meat thermometer, making certain thermometer does not touch bone or fat. Place onion, carrot, celery, and parsley around meat. Sprinkle meat with thyme and bay leaf.
Pour 2 cups water in roasting pan; add remaining 2 cups water as needed for basting.
Roast pork at 350° for 2 1/2 hours or until roast reaches 170°, basting often with juices in pan. Sprinkle brown sugar over roast during last 30 minutes of baking. Let stand 10 to 15 minutes.
Remove roast, parsley, carrot, and celery; reserve pan drippings. Combine 2 tablespoons flour and 1 to 1 1/2 cups water; stir until smooth. Pour flour mixture into pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
Oxmoor House Homestyle Recipes
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