Pork Pot Roast
|Pork shoulder roast||4 Pound|
|Onion||1 Large, cut into wedges|
|Carrots||3 Large, cut into 1 inch pieces|
|Turnips||2 Medium, peeled and sliced (1 Cup)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Kitchen bouquet||6 Drop|
|Snipped parsley||1 Tablespoon|
Place roast, fat side down, in 13 x 9 x2-inch baking dish.
Sprinkle with salt and pepper.
Add onion, carrots, and turnips.
Pour in chicken broth.
Cook, covered with clear plastic wrap, at MEDIUM HIGH (7) for 35 minutes, giving dish half turn once and stirring vegetables occasionally.
Turn roast fat side up and cook, covered, at MEDIUM HIGH (7) for 35 to 45 minutes or till pork is done and vegetables are tender, giving dish half turn once.
Remove pork and vegetables to platter.
Skim fat from pan juices.
Reserve pan juices.
In 4-cup glass measure, combine cold water and flour.
Stir in 1 1/4 cups of the reserved pan juices and the kitchen bouquet.
Cook at HIGH for 2 1/2 minutes or till thickened and bubbly, stirring after each minute.
Sprinkle vegetables with parsley.