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Harvest Pork Pot Roast

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      Title: HARVEST PORK POT ROAST
 Categories: Pork, Meats, Main dish
      Yield: 8 Servings
 
      1    Pork shoulder roast
      2 tb Oil
      1    Onion, cut in wedges
      1 tb Beef bouillon granules
      1 ts Dried basil, crushed
      1    Bay leaf
      1    Acorn squash
      4    Potatoes, peeled, quartered
      3 lg Carrots, thinly sliced
    1/4 c  Flour
  1 1/2 c  Water
    1/4 ts Pepper
 
  Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven,
  over medium high heat, brown roast all over, in hot oil. Drain fat
  from pan. Add onion, bouillon, water, pepper and basil. Bring to a
  boil; reduce heat and simmer for 1 1/4 hours. Cut squash in half
  lengthwise; discard seeds. Cut each half into four pieces. Add
  squash, carrots and potatoes to meat. Return to boiling; reduce heat
  and simmer for 30 minutes or until vegetables are tender. For the
  sauce: Skim fat from pan juices. Measure out 1 1/2 cups of pan
  juices. Stir 1/2 cup cold water into flour. Stir into reserved pan
  juices. Cook and stir until thickened and bubbly. Cook and stir one
  minute more. Season to taste and serve with meat.
 
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