Cottage Roll With Veggies |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I never knew what to do with a cottage roll, but people always bought them like crazy at our store when they went on sale. So I finally bought one and searched for recipes. This is a modification, as the original had too many veggies for it all to fit in the crock pot, and I wanted to make this a crock pot dish. Ingredients:
3 1/2 lbs cottage roll |
4 potatoes, white, small, halved |
1 sweet potato, large, cut into 4 sections and halved |
2 carrots, large, 2 inch slices |
2 parsnips, large, 2 inch slices |
1 apple, granny smith, sliced |
1/2 turnip, 2 inch pieces |
3 bay leaves |
1 teaspoon black peppercorns, whole (not crushed ) |
1 teaspoon salt |
5 cups apple cider |
3 cups water |
1/3 cup sugar, brown sugar |
1/8 cup mustard, yellow |
Directions:
1. Place the pork cottage roll in a crock pot.
2. Add the potatoes, onion, carrots, parsnips, apple and turnip to the pot.
3. Next fill the pot with the apple cider and water.
4. Take a small piece of cheesecloth (I use a tea ball) and add the bay leaves and peppercorns to it, tie it and drop into pot .
5. Cook in crock pot for 8 hours on low. If doing on the stove top, bring to boil, then simmer for 2.5 - 3 hours.
6. When the meat is cooked remove from pot.
7. In a small bowl mix the brown sugar and mustard together and spread all over the meat. Save the broth, it makes a great base for pea soup!
8. Place in a 325 oven for 15 - 20 minutes and when the meat is cooked, slice and serve with the cooked vegetables.
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