Stuffed Pork Roast(With Onion Gravy)

• 1 large onion
• 1 large bell pepper
• 1 clove garlic
• 2 Tbsp. Worcestershire
• 3 Tbsp. vegetable oil
• Tony Chachere's seasoning
• 1 Boston butt roast

1. Chop onion, bell pepper and garlic into small pieces.
2. Combine in small bowl with Worcestershire sauce.
3. Sprinkle with Tony's seasoning.
4. Generously season roast with Tony's.
5. Cut several slits in roast and stuff some of onion mixture in slits.
6. Save remaining onion mixture.
7. Heat vegetable oil in black iron or stainless steel deep roasting pot (just a little bigger than roast) on medium-high.
8. Brown roast in oil.
9. Important:
10. keep turning roast until all sides are nearly black or appear to have black crust.
11. Reduce heat to medium.
12. Add onion mixture and saute until soft and clear.
13. Cover roast with water and simmer until tender.
14. Gravy will be dark, thin and delicious.

onion, bell pepper, clove garlic, worcestershire, vegetable oil, chachere, butt roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401329 (may not work)