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Harvest Time Pot Roast




Source of Recipe


Macklinda


List of Ingredients




3-1/2 pound pork shoulder roast
2 tbsp oil
Salt and pepper
1-1/2 cup water
6 small potatoes, peeled
6 small carrots, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
1 medium acorn squash, cut in half lengthwise, then seeded and cut into 3/4-inch crosswise slices
1 tsp chervil leaves, if desired
2 medium apples, cooking, cut into wedges
2 tsp cider vinegar
1 package gravy mix for pork



Recipe



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 1-1/2 cups of remaining liquid. Simmer, stirring constantly, 1 minute or until thickened. Serve with meat and vegetables.

Yield: 6 to 8 servings