Harvest Time Pot Roast

120 minutes Prep: 20 minutes Cook: 100 minutes

295 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

3 1/2	pounds	pork shoulder roast
2	tablespoons	vegetable oil
1	x	salt and black pepper
1 1/2	cups	water
6	small	potato	peeled
6	small	carrot	peeled and cut into 2 inch pieces
1	large	onion	cut into wedges
1	medium	acorn squash	cut in half lengthwise, seeded, cut into 3/4 inch crosswise slices
1	teaspoon	chervil	leaves
2	medium	apple	cooking, cut into wedges
2	teaspoons	cider vinegar
1	package	gravy	mix, for pork

Directions

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 1/2 cups of remaining liquid.

Simmer, stirring constantly, 1 minute or until thickened.

Serve with meat and vegetables.

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Nutrition Facts

Serving Size 462g

Amount per Serving

Calories 295 21% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 66mg	3%
Total Carbohydrate 56.0g	19%
Dietary Fiber 7.0g	28%
Sugars 13.0g
Protein 4.0g	9%

Vitamin A	253%		Vitamin C	39%
Calcium	5%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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