Harvest time pot roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Pork shoulder roast |
| 2 | tablespoons | Oil |
| Salt and pepper | ||
| 1½ | cup | Water |
| 6 | smalls | Potatoes, peeled |
| 6 | smalls | Carrots, peeled and cut |
| Into 2\" pieces | ||
| 1 | large | Onion, cut into wedges |
| 1 | medium | Size acorn squash, cut in |
| Half lengthwise, and then | ||
| Seeded and cut into 3/4: | ||
| Crosswise slices | ||
| 1 | teaspoon | Chervil leaves |
| 2 | mediums | Size cooking apples, cut |
| Into wedges | ||
| 2 | teaspoons | Cider vinegar |
| 1 | pack | (3/4 ounces) gravy mix for |
| Pork | ||
Directions
Brown roast in oil in heavy Dutch oven over medium heat.Sprinkle with salt and pepper;add water.Cook,covered,1 hour.Add potatoes, carrots,onion,squash and chervil;cook 25 minutes.Add apples;cook 10 minutes.Remove meat,vegetables and apples to heated platter and keep warm.Add vinegar and gravy mix to 1½ cups of remaining liquid.Simmer,stirring constantly,1 minute or until thickened.Serve with meat and vegetables.Serves 6.