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Harvest Pot Roast

"A succulent pork roast is prepared in minutes! All you have to do is relax while it cooks. Add a loaf of fresh bread, and you have a complete meal."
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Ingredients

2 h 45 m servings 379 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Add flour to oven bag; twist end of bag and shake to coat with flour. Place oven bag into a 9x13-inch baking dish. Add pork and remaining ingredients. Gently squeeze bag to blend ingredients. Close bag and secure with twist tie. Cut six (1/2-inch) slits in the top of the bag. Bake 2-2 1/2 hours or until pork has reached an internal temperature of 160 degrees F and the vegetables are fork tender.

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Reviews

Read all reviews 5
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The vegetables were excellent. I made a gravy by just adding flour and water to the pan juices and thickening them and that turned out very well. It was an easy recipe to fix. On the downside...

a little dry but definetly a great recipe

This is the first recipe I have reviewed. It was simply delicious. If I had it at a restaurant, I would order it again!

my entire family loves this recipe. It is colorful and very good. Ther is never any leftovers!

I liked the recipe for the most part. I did season the pork on the advise of the previous reviewer. I added salt, pepper and a blend of spices called herb de provence.