Harvest Time Pot Roast
Yield
4 servingsPrep
20 minCook
100 minReady
120 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
pork shoulder
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
pork shoulder
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 355 | ml |
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 |
*
|
| 5 | ml |
chervil
leaves |
*
|
| 2 | medium |
apples
cooking, cut into wedges |
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 1 | package |
gravy
mix, for pork |
*
|
Directions
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 1½ cups of remaining liquid.
Simmer, stirring constantly, 1 minute or until thickened.
Serve with meat and vegetables.
