Harvest Time Pot Roast Recipe

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Harvest Time Pot Roast Ingredients

3 1/2 lb pork shoulder roast
2 tbsp oil
1 salt and pepper
1 1/2 cup ; water
6 small potato, peeled
6 small carrot, peeled & cut into 2 piece
1 large onion, cut into wedges
1 medium acorn squash, cut in half lengthwise, t
1 tsp chervil leaves, if desired
2 medium apple, cooking, cut into wedges
2 tsp cider vinegar
1 package gravy mix for pork

A Recipe for
Harvest Time Pot Roast

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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Harvest Time Pot Roast

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Harvest Time Pot Roast 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 1 1/2 cups of remaining
liquid. Simmer, stirring constantly, 1 minute or until thickened.
Serve with meat and vegetables. Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105641 GMT

Serves: 6

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Harvest Time Pot Roast Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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