Harvest Time Pot Roast
- 3 1/2 pounds pork shoulder
- 2 tablespoons vegetable oil
- 1 x salt and black pepper
- 1 1/2 cups water
- 6 small potatoes peeled
- 6 small carrots peeled and cut into 2 inch pieces
- 1 large onions cut into wedges
- 1 medium acorn squash cut in half lengthwise, seeded, cut into 3/4 inch crosswise slices
- 1 teaspoon chervil leaves
- 2 medium apples cooking, cut into wedges
- 2 teaspoons apple cider vinegar
- 1 package gravy mix, for pork
- 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.
pork shoulder, vegetable oil, salt, water, potatoes, carrots, onions, acorn, chervil, apples cooking, apple cider vinegar, gravy mix
Taken from recipeland.com/recipe/v/harvest-time-pot-roast-32999 (may not work)