Pork Roast And Mustard Gravy
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A home-kitchen version of pork roast and mustard gravy, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 pork roast
- 2 or 3 tsp. prepared mustard
- 2 Tbsp. flour
- salt to taste (while cooking)
- pepper to taste (while cooking)
- 1/4 c. water
Method
Place pork roast in a Dutch oven.
Salt and pepper to taste and cover with water.
Bring to a boil over medium-high heat, then turn heat down to medium.
Cook thoroughly, 1 to 1 1/2 hours.
Remove from heat and slice.
Place slices in an ovenproof casserole dish and sprinkle with a little more pepper.
Place in a 325° oven for 15 to 20 minutes.
While roast is in oven, bring 1 1/2 cups of broth to a boil.
Dissolve 2 tablespoons of flour in 1/4 cup water. Stir into boiling broth.
Keep stirring to keep lumps from forming. Add mustard and cook until smooth.
Gravy may be poured over roast, or served separately.
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