Fresh Pork Picnic Pot Roast With Vegetables
|Pork shoulder arm picnic||3 Pound, rolled (Fresh)|
|All purpose flour||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm)|
|White turnips||4 Large|
|Cabbage head||1⁄2 Medium|
Season the meat by rubbing with flour, salt, pepper, and paprika.
Brown on all sides in hot fat in Dutch oven or heavy kettle.
Add water, bay leaf, and garlic.
Bring to boil, cover, and simmer for 1 1/2 hours.
Add potatoes, and turnips cut into quarters.
Cook for 15 minutes.
Add cabbage, cut into 4 wedges.
Cook for 20 minutes.
Arrange meat and vegetables on hot platter.