Pork pot roast with yuca

Main Dish
4 servings
15 min
2 hours
Very Easy


Number of serving: 4

1) Pork Pot Roast :

1 (about 4 pounds) pork shoulder roast

2 tablespoons vegetable oil

1 can (10 3/4 ounces) condensed cream of mushroom soup

1/2 cup water

1 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

dash ground cayenne pepper

1/4 teaspoon marjoram

1 1/2 pounds potatoes, quartered

4 medium carrots

2 teaspoons Worcestershire sauce

2) For Yuca :

1 - 1 1/2 pounds yucca, peeled and cut into chunks

1/2 teaspoon salt

1/4 - 1/2 cup olive oil

1/2 onion, diced

6 cloves garlic, minced

1/2 teaspoon lemon juice

1/2 teaspoon lime juice

salt & pepper to taste


  • 1) Brown roast in hot oil in large Dutch oven. Pour off fat. Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast.
  • Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender.
  • Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.
  • 2) Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 20 minutes.
  • Check the yucca occasionally, not allowing it to get too soft. It should feel similar to a cooked potato. Drain, and place yucca on a plate.
  • When cooled enough to handle, split in half and remove any hard fiber stands from centers.
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