Pork Pot Roast
|Pork shoulder arm picnic/Pork loin roast boneless||1|
|Tomatoes||2 , peeled and cored|
|Onion||1 , sliced|
|Water||1⁄4 Cup (4 tbs) (To Taste: Allspice, Caraway Seed, Whole Cloves, Juniper Berries, Dried Marjoram Leaves, Peppercorns (Tie In Cheesecloth))|
|Bouillon/Meat broth||1⁄2 Cup (8 tbs)|
|Madeira/Marsala/sherry||1⁄2 Cup (8 tbs)|
1. Rub meat with salt and pepper. Let stand 1 hour.
2. Brown meat in butter in a large, heavy skillet. Add vegetables, parsley, spice bag, and water. Cover tightly. Cook over medium heat 1 1/2 hours, stirring as necessary and turning meat occasionally.
3. Sprinkle a small amount of flour over top of meat. Pour bouillon and wine over meat. Simmer 15 minutes.
4. Slice and arrange meat on a warm platter. Strain sauce and pour over meat.