2

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Hack this tasty recipe

Answered on August 19, 2014
Created October 01, 2011 at 4:24 PM

My mom makes this really awesome pork roast in the crock pot, but there are some ingredients I would like to alter.

Here's what it includes:
1. large pork roast (not a big deal, high in Omega 6 though)
2. 2 little tubs unsweetened organic apple sauce (maybe supplement with freshly blended apples?)
3. a tablespoon of beef bullion in granule form. Would really like a supplement for this
4. handful fresh green beans (hard to find a substitute for those)
5. 2 sweet potatoes, peeled and cubed
6. diced onions, browned in leftover bacon fat

What is a substitute for beef bullion? As is, this roast is full of flavor and really yummy. I'm worried that if I take out the bullion I'll loose flavor.

Medium avatar

(2169)

on October 02, 2011
at 11:03 PM

the liquid comes from the fresh beans, the meat, the potatoes and the apple sauce. I don't really add much water. I use a tiny bit to get the scrapings off the pan after sauteeing the onions and searing the meat.

C2450eb7fa11b37473599caf93b461ef

(3225)

on October 02, 2011
at 12:06 PM

WayfinderAli--I actually just used apples last night with pork chops. Browned the chops, then put sauerkraut and one cubed apple in the pan with some sauerkraut "juice" and a couple of frozen cubes of chicken stock. Yum.

C2450eb7fa11b37473599caf93b461ef

(3225)

on October 02, 2011
at 12:04 PM

Oh.. I've never actually used it before. Thanks for the tip, JansSushiBar!

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on October 02, 2011
at 03:57 AM

Whoa, this looks incredible. Thanks for the recipe! :D

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 02, 2011
at 02:00 AM

bone broth ... bone broth ... bone broth!

91c2e2a35e578e2e79ce7d631b753879

(2081)

on October 01, 2011
at 09:43 PM

I agree - tamari would be a good substitute for the beef bouillon. Other than that, I don't see anything that really needs to be replaced (I, personally, don't have any problem with green beans).

91c2e2a35e578e2e79ce7d631b753879

(2081)

on October 01, 2011
at 09:41 PM

It's called demi-glace, and most of the time it's thickened with flour.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on October 01, 2011
at 07:54 PM

I particularly think fish sauce would be interesting. It cooks up into such a great complex savory flavor, not reminiscent of fish in any way.

D30ff86ad2c1f3b43b99aed213bcf461

on October 01, 2011
at 07:02 PM

Yup, I was going to say tamari, too! :)

Medium avatar

(2169)

on October 01, 2011
at 07:01 PM

You just turned me onto including sliced apples in roasts! A little high in carb for me, but that will make a great fall flavored roast :)

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on October 01, 2011
at 06:42 PM

I agree. If you don't have access to freshly-made bone broth, use mushrooms--either shiitake or portabello--and some minimally-processed sea salt.

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5 Answers

4
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on October 01, 2011
at 05:32 PM

Maybe play around with some fermented sauces: wheat-free soy sauce (tamari), Thai fish sauce or Worcestershire sauce. They've all got the salt the bullion has, as well as a lot of complex, layered flavors.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on October 01, 2011
at 07:54 PM

I particularly think fish sauce would be interesting. It cooks up into such a great complex savory flavor, not reminiscent of fish in any way.

D30ff86ad2c1f3b43b99aed213bcf461

on October 01, 2011
at 07:02 PM

Yup, I was going to say tamari, too! :)

91c2e2a35e578e2e79ce7d631b753879

(2081)

on October 01, 2011
at 09:43 PM

I agree - tamari would be a good substitute for the beef bouillon. Other than that, I don't see anything that really needs to be replaced (I, personally, don't have any problem with green beans).

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 02, 2011
at 02:00 AM

bone broth ... bone broth ... bone broth!

3
8d454fc50d6d58643d6f8b0d1e7ea8ea

on October 01, 2011
at 05:19 PM

I'd say like a cup of beef bone broth and some salt. Those bouillion cubes are heavy on MSG (even the "natural" ones - they call it "yeast extract") so adding salt would bring that flavor back. You don't need a lot of liquid with the crock, so if you go with broth, it will be soupier. I'd even give it a go without subbing anything for the cube and see how it goes. It looks like a great recipe - thanks for sharing it!

2
7dc950fc76a046048e683d2a27dced37

on October 01, 2011
at 05:21 PM

Commercial beef bouillion provides two things to a dish: umami and salt. I'd replace it with 1 T of a not-too-processed salt and some good mushrooms (portabella might be nice).

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on October 01, 2011
at 06:42 PM

I agree. If you don't have access to freshly-made bone broth, use mushrooms--either shiitake or portabello--and some minimally-processed sea salt.

1
C2450eb7fa11b37473599caf93b461ef

on October 01, 2011
at 06:43 PM

What's that stuff that French chefs use that's super-reduced beef stock? I'm totally drawing a blank. That would be a nice addition.

Other than that, personally, I wouldn't really change anything. Apples might be a really yummy sub (I'm imagining the pieces of stewed apples paired on my fork with a bite of pork), but realize that you'll need to add some liquid to make up for the apple sauce. Frozen cubes of homemade chicken stock are my go-to. I'd throw a couple of those in.

I don't think I'd worry about the green beans.

C2450eb7fa11b37473599caf93b461ef

(3225)

on October 02, 2011
at 12:04 PM

Oh.. I've never actually used it before. Thanks for the tip, JansSushiBar!

Medium avatar

(2169)

on October 01, 2011
at 07:01 PM

You just turned me onto including sliced apples in roasts! A little high in carb for me, but that will make a great fall flavored roast :)

91c2e2a35e578e2e79ce7d631b753879

(2081)

on October 01, 2011
at 09:41 PM

It's called demi-glace, and most of the time it's thickened with flour.

C2450eb7fa11b37473599caf93b461ef

(3225)

on October 02, 2011
at 12:06 PM

WayfinderAli--I actually just used apples last night with pork chops. Browned the chops, then put sauerkraut and one cubed apple in the pan with some sauerkraut "juice" and a couple of frozen cubes of chicken stock. Yum.

0
6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on October 01, 2011
at 11:48 PM

What is the liquid? If it is water, I would suggest taking out the beef bullion and using good quality stock.

Medium avatar

(2169)

on October 02, 2011
at 11:03 PM

the liquid comes from the fresh beans, the meat, the potatoes and the apple sauce. I don't really add much water. I use a tiny bit to get the scrapings off the pan after sauteeing the onions and searing the meat.

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