Description
I must give credit for this delicious recipe to my step-grandmother, Harriet Davis
Ingredients
- 3 tablespoons bacon drippings
- 3 pounds pork roast
- ¼ cup butter
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ tablespoons tomato paste
- 1 ½ tablespoons sugar
- 1 ½ cups red wine
- 16 ounces fresh mushrooms, sliced
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter
- garlic
- and carrots in the skillet. Reduce heat to medium. Stir in parsley
- bay leaf
- salt
- pepper
- tomato paste
- and sugar. Pour in red wine
- and stir to combine. Pour over pork roast.
- Bake in preheated oven for 1 hour. Remove
- and arrange mushrooms around the roast. Return to oven
- and bake 1/2 hour.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8