harvest time pot roast

Name: Harvest Time Pot Roast
Ingredients: 3.5 pound(s) pork shoulder roast; 2 tablespoon(s) oil; - salt and pepper; 1.5 cup(s) water; 6 small potatoes, peeled; 6 small carrots, peeled, cut into 2" pieces; 1 large onion, cut into wedges; 1 medium acorn squash, halved lengthwise, seeded, cut into 3/4" slices; 1 teaspoon(s) chervil leaves, if desired; 2 medium apple, cut in wedges; 2 teaspoon(s) cider vinegar; 1 package(s) gravy mix for pork

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Ingredients

3.5 pounds pork shoulder roast
2 tablespoons oil
- salt and pepper
1.5 cups water
6 small potatoes, peeled
6 small carrots, peeled, cut into 2" pieces
1 large onion, cut into wedges
1 medium acorn squash, halved lengthwise, seeded, cut into 3/4" slices
1 teaspoon chervil leaves, if desired
2 medium apple, cut in wedges
2 teaspoons cider vinegar
1 package gravy mix for pork

How To Make harvest time pot roast

Step 1

Brown roast in oil in heavy dutch oven over medium heat.

Step 2

Sprinkle with salt and pepper; add water.
Step 3

Cook, covered, 1 hour.
Step 4

Add potatoes, carrots, onion, squash and chervil; cook 25 minutes.
Step 5

Add apples; cook 10 minutes.
Step 6

Remove meat, vegetables and apples to heated platter and keep warm.
Step 7

Add vinegar and gravy mix to 1 1/2 cups of remaining liquid.
Step 8

Simmer, stirring constantly, 1 minute or until thickened.
Step 9

Serve with meat and vegetables.
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