Blog

2

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.

flag
Whoa, this looks incredible. Thanks for the recipe! :D – Kaz Oct 2 2011 at 3:57

5 Answers

4

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.

link|flag
Yup, I was going to say tamari, too! :) – familygrokumentarian Oct 1 2011 at 19:02
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. – Matt Oct 1 2011 at 19:54
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). – JansSushiBar Oct 1 2011 at 21:43
1 
 bone broth ... bone broth ... bone broth! – Nance Oct 2 2011 at 2:00
3

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!

link|flag
2

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).

link|flag
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. – blueballoon Oct 1 2011 at 18:42
1

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.

link|flag
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 :) – WayfinderAli Oct 1 2011 at 19:01
It's called demi-glace, and most of the time it's thickened with flour. – JansSushiBar Oct 1 2011 at 21:41
Oh.. I've never actually used it before. Thanks for the tip, JansSushiBar! – staceychev Oct 2 2011 at 12:04
1 
 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. – staceychev Oct 2 2011 at 12:06
0

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

link|flag
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. – WayfinderAli Oct 2 2011 at 23:03

Your Answer

Not the answer you're looking for? Browse other questions tagged or ask your own question.