Ingredients
- 6 potato
- 6 carrot
- 2 apple
- 1 onion
- 1 acorn squash
- 900 gr pork shoulder roast
- 30 ml oil
- 10 ml cider vinegar
- 1 gr chervil leaves
- 1 package gravy mix for pork
- 3/4 slices crosswise
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 1.5 cups of remaining liquid. Simmer, stirring constantly, 1 minute or until thickened. Serve with meat and vegetables. Submitted By SAM WARING <curmudgn@flash.net> On MON, 06 NOV 1995 105641 GMT
