The Ladys Pork Stew

• One 3-pound Boston butt roast, trimmed of exterior fat
• 2 tablespoons Dales Steak Seasoning
• 1 1/2 teaspoons The Ladys House Seasoning
• 1 1/2 teaspoons The Ladys Seasoned Salt
• 1 teaspoon garlic salt
• 2 tablespoons vegetable oil
• 6 cups water
• 1 medium onion, cut into wedges
• 2 bay leaves
• Salt and pepper
• 1 1/2 cups sliced carrots
• 3 medium turnips, skin on, cut into wedges
• 3 medium red potatoes, skin on, cut into wedges
• 3 tablespoons cornstarch
• 1/3 cup cold water

1. Rub the meat well with the Dales Seasoning, House Seasoning, Seasoned Salt, and garlic saltin that order.
2. If time allows, let the roast sit for 1 hour at room temperature.
3. Heat the oil in a Dutch oven.
4. Cook the roast on all sides until browned.
5. Add the 6 cups of water, the onion, and the bay leaves.
6. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours.
7. Remove the meat from the pot and allow to cool.
8. Cut the pork into chunks.
9. While meat is cooling, taste the stock and add salt and pepper, if necessary.
10. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil.
11. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender.
12. Stir the cornstarch into the 1/3 cup water.
13. Pour this into the pot and stir until the liquid thickens.
14. Return the pork to the pot and simmer for 10 to 15 minutes longer.

butt roast, dales, salt, garlic salt, vegetable oil, water, onion, bay leaves, salt, carrots, skin, red potatoes, cornstarch, cold water

Taken from www.epicurious.com/recipes/food/views/the-lady-s-pork-stew-382043 (may not work)