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

1. Brown roast in oil in heavy Dutch oven over medium heat.
2. Sprinkle with salt and pepper; add water.
3. Cook, covered, 1 hour.
4. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes.
5. Add apples; cook 10 minutes.
6. Remove meat, vegetables and apples to heated platter and keep warm.
7. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid.
8. Simmer, stirring constantly, 1 minute or until thickened.
9. 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)