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.

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