This was another great make ahead meal. This freezes well and I love the fact that it uses turnips which I think are very underutilized. I got this recipe from Paula Deen’s The Lady and Sons, Too!
- One 3-pound Boston butt roast, trimmed of exterior fat (I used a pork roast since the store didn’t have Boston Butt)
- 2 tablespoons Dale’s Steak Seasoning (I used a jar of steak seasoning I already had)
- 1 1/2 teaspoons The Lady’s House Seasoning
- 1 1/2 teaspoons The Lady’s Seasoned Salt
- 1 teaspoon garlic salt
- 2 tablespoons vegetable oil
- 6 cups water
- 1 medium onion, cut into wedges
- 2 bay leaves
- Salt and pepper
- 1 1/2 cups sliced carrots
- 3 medium turnips, skin on, cut into wedges (my turnips were very waxy so I peeled them)
- 3 medium red potatoes, skin on, cut into wedges
- 3 tablespoons cornstarch
- 1/3 cup cold water
Rub the meat with the Dale’s Seasoning, House Seasoning, Seasoned Salt, and garlic salt–in that order. If time allows, let the roast sit for 1 hour at room temperature. Heat the oil in a Dutch oven. Cook the roast on all sides until browned. Add the 6 cups of water, the onion, and the bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours. Remove the meat from the pot and allow to cool. Cut the pork into chunks.
While meat is cooling, taste the stock and add salt and pepper, if necessary. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender. Stir the cornstarch into the 1/3 cup water. Pour this into the pot and stir until the liquid thickens. Return the pork to the pot and simmer for 10 to 15 minutes longer.