Meats & Main dishes > Pot Roast >
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Ozark Pork Roast
3/4 teaspoon of salt, divided**
1/2 teaspoon of pepper, divided
one 2 - 2 1/2 pound) pork loin end roast**
1/4 cup of all purpose flour
1/4 cup of butter or margarine, melted
2 tablespoons of vegetable oil
1 medium onion, chopped
4 carrots, cut into 1 inch pieces
4 medium potatoes, peeled and halved
*** Instead of a pork loin I used a chuck roast and added my favorite seasonings
Rub 1/2 teaspoon of salt and 1/4 teaspoon of pepper over surface of roast; dredge roast in flour. Brown roast on all sides in butter and oil in a large, deep cast iron skillet.
Remove roast from skillet; drain on paper towels. Sauté onion in pan drippings until tender. Place roast over onions; add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables.
Cover and bake at 350ºF. for 1/2 hours or until quick registering meat thermometer registers 170ºF. Transfer roast to a serving platter. Drain vegetables, and place around roast. Slice and serve. Yield: 4 servings
 
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