Harvest pork pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork shoulder roast | |
| 2 | tablespoons | Oil |
| 1 | Onion, cut in wedges | |
| 1 | tablespoon | Beef bouillon granules |
| 1 | teaspoon | Dried basil, crushed |
| 1 | Bay leaf | |
| 1 | Acorn squash | |
| 4 | Potatoes, peeled, quartered | |
| 3 | larges | Carrots, thinly sliced |
| ¼ | cup | Flour |
| 1½ | cup | Water |
| ¼ | teaspoon | Pepper |
Directions
Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven, over medium high heat, brown roast all over, in hot oil. Drain fat from pan.
Add onion, bouillon, water, pepper and basil. Bring to a boil; reduce heat and simmer for 1¼ hours. Cut squash in half lengthwise; discard seeds.
Cut each half into four pieces. Add squash, carrots and potatoes to meat.
Return to boiling; reduce heat and simmer for 30 minutes or until vegetables are tender.
For the sauce: Skim fat from pan juices. Measure out 1 ½ cups of pan juices. Stir ½ cup cold water into flour. Stir into reserved pan juices.
Cook and stir until thickened and bubbly. Cook and stir one minute more.
Season to taste and serve with meat.