Wednesday, February 2, 2011

Italian Pork Roast with Redskin Potatoes

3 - 3.5 lb. pork roast ($1.85 - in the markdown bin)
1 envelope White Wine and Herb marinade packet (free after coupons)
2 C. chicken broth ($.50)
1/4 C. minced onion ($.05)
1 tsp. minced garlic ($.10)
4-5 medium red skinned potatoes ($.20)

Rub pork roast with contents of marinade packet.

Place roast in crockpot, add all remaining ingredients and cook over low heat for 6 hours.

Quarter potatoes and add to crockpot. Cook over high heat for 45 minutes to an hour.

To make a gravy:
melt 2 T. margarine and whisk in 2 T. flour. Once flour is fully incorporated, slowly add 1 1/4 C. stock from crockpot. Whisk in the liquid amd heat over medium high heat until gravy is thick and bubbling.

Serve with your favorite veggies and bread.
Yields = 4-5 servings
Cost: $1.70
Cost per serving: $.43

Leftover Makeover Ideas:
1. Shred meat and serve in a tortilla topped with mozzarella, shredded lettuce, and minced onion.
2. Pot Roast Sliders
3. Smoky Pork French Bread Pizza
4. Topping for a flatbread pizza
5. Filling for tortas, sandwiches, and empanadas

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