A double dose of fennel - seeds and vegetable - add a pleasant licorice-like taste to this pot roast with Mediterrean flair. For nice, even slices when serving the roast, separate it into the natural sections and then slice across the grain. The slices will be smallish, but they'll hold their shape. Serve over pasta for a fun (and stress-free) take on Sunday roast.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2014
- 6 cloves garlic minced
- 2 teaspoons olive oil
- 1 1/2 teaspoon dried thyme
- 1 teaspoon fennel seeds crushed
- 1/2 teaspoon crumbled dried sage
- 1/2 teaspoon each salt and pepper
- 18 kg boneless pork shoulder blade roast trimmed
- 2 ribs celery sliced
- 1 bulb fennel quartered, cored and thinly sliced crosswise
- 1 onion quartered and thinly sliced crosswise
- 1/4 cup kalamata olive pitted and halved
- 2 bay leaves
- 1 lemon zest
- 1 1/2 cup bottled strained tomatoes (passata)
- 3 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
MethodStir together garlic, oil, thyme, fennel seeds, sage, salt and pepper. Rub half of the mixture over pork; set aside.
In slow cooker, combine celery, fennel, onion, olives, bay leaves, lemon zest and remaining garlic mixture; stir in strained tomatoes. Arrange pork over top. Cover and cook on low until pork is tender, about 8 hours.
Transfer pork to plate; cover loosely with foil. Skim fat from tomato mixture. Discard bay leaves and lemon zest.
Remove 1 cup of the tomato mixture; whisk with flour. Whisk back into slow cooker. Cover and cook on high until slightly thickened, about 20 minutes. Stir in parsley. Slice pork; serve with tomato sauce.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 477 mg
- Sugars 4 g
- Protein 44 g
- Calories 406.0
- Total fat 20 g
- Potassium 967 mg
- Cholesterol 142 mg
- Saturated fat 7 g
- Total carbohydrate 9 g
- Iron 31.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 15.0