2 – 3 lb of Pork Roasts (they will cook faster than one large piece) – make sure they are marbled for a tender roast
3 cloves garlic minced
1 1/2 chopped onions
3 knorr chicken cubes
salt and pepper to taste
4 glasses of water
3 tsp cornstarch
Cook on 400 Farenheit
Serves approx. 8- 10
My mom cooks it in a foil container – she does not add any oil or grease to the pan before putting in the roasts.
Mom massaging and drying the pork roast a bit before putting them into the pan.
Add water to pot roast. Cook for an hour then turn over and cook for another half hour. Now add onions, garlic, chicken cubes and salt and pepper. Cook for another hour and a half hour. Test for doneness by using fork – if it goes through easily the roast is done. Remove from oven and pour drippings into stovetop pot. Add cornstarch to drippings to make gravy. Boil and stir mixture to thicken. Add salt and pepper to taste. This roast and gravy goes really well with the dumplings featured on this site.