Title: Harvest Pork Pot Roast
Categories: Pork Meat Main
Yield: 8 Servings
| 1 | | Pork shoulder roast |
| 2 | tb | Oil |
| 1 | | Onion, cut in wedges |
| 1 | tb | Beef bouillon granules |
| 1 | ts | Dried basil, crushed |
| 1 | | Bay leaf |
| 1 | | Acorn squash |
| 4 | | Potatoes, peeled, quartered |
| 3 | lg | Carrots, thinly sliced |
| 1/4 | c | Flour |
| 1 1/2 | c | Water |
| 1/4 | ts | Pepper |
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 1 1/4 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 1/2 cups of pan juices. Stir 1/2 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.