Harvest Pot Roast

Ingredients

• 1 3- to 3 1/2-pound boneless pork shoulder roast
• 2 tablespoons cooking oil
• 1 medium onion, cut into thin wedges
• 1 tablespoon instant beef bouillon granules
• 1 teaspoon dried basil, crushed, or dried dillweed
• 1 bay leaf
• 1 medium acorn squash
• 4 medium potatoes, peeled and quartered (1 1/2 pounds)
• 3 large carrots, thinly sliced
• 1/4 cup all-purpose flour

Instructions

1. Trim fat from meat. If desired, sprinkle with salt and pepper. In a Dutch oven brown meat on all sides in hot oil. Drain Fat. Add onion, bouillon, herb, bay leaf, 1 1/2 cups water, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours. Cut squash in half length-wise and discard seeds. Cut each half in 4 pieces. Add squash, potatoes, and carrots to meat. Return to boiling; reduce heat. Simmer for 25 to 30 minutes or till tender. Remove meat and vegetables from pan. Discard bay leaf.
2. For sauce, drain fat from pan juices. Measure 1/2 cups juices. Stir 1/2 cup cold water into flour; stir into reserved juices. Cook and stir till thick-ened and bubbly. Cook and stir 1 minute more. Season to taste. Pass with meat.
3. Crockery-cooker directions: Trim the fat from a 1 1/2- to 2-pound boneless pork shoulder roast. If desired, sprinkle with salt and pepper. Brown meat on all sides in hot oil. Drain. Cut meat, if necessary, to fit into a 3 1/2- or 4-quart electric crockery cooker. Place potatoes and carrots in the bottom of the cooker. (Omit squash.) Add onion, seasonings, meat, 1 1/2 cups water, and 1/4 teaspoon pepper. Cover; cook on low-setting for 10 to 12 hours. Make sauce as above.