Pork Pot Roast
|Pork shoulder roast||4 Pound (1 In Number)|
|Water||4 Cup (64 tbs)|
|Onion||1 Large, cut into thin wedges|
|Carrots||3 Large, cut into 1 inch pieces|
|Turnips||2 Medium, peeled and sliced|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Kitchen bouquet||3 Drop|
|Snipped parsley||2 Tablespoon|
In a large Dutch oven brown roast in hot lard.
Add the 4 cups water, onion, 2 teaspoons salt, and 1/2 teaspoon pepper.
Bring to a boil; reduce heat and simmer, covered, till meat is nearly tender, 1 1/4 to 1 1/2 hours.
Add carrot pieces and sliced turnips.
Continue cooking till meat is fork tender and vegetables are done,about 30 minutes.
Drain, reserving broth.
Keep vegetables warm.
In saucepan blend cold water slowly into flour; add 1 cup of reserved broth and a few drops Kitchen Bouquet to color.
Cook and stir till thickened and bubbly; season to taste with salt and pepper.
Serve vegetables and gravy with meat.
Sprinkle vegetables with parsley. (Use remaining reserved broth and 2 cups cubed cooked pork for Pork Pot Pie.)