Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pork shoulder roast
2 tb Oil
1 Onion, cut in wedges
1 tb Beef bouillon granules
1 ts Dried basil, crushed
1 Bay leaf
1 Acorn squash
4 Potatoes, peeled, quartered
3 lg Carrots, thinly sliced
1/4 c Flour
1 1/2 c Water
1/4 ts Pepper

Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven,
over medium high heat, brown roast all over, in hot oil. Drain fat
from pan. Add onion, bouillon, water, pepper and basil. Bring to a
boil; reduce heat and simmer for 1 1/4 hours. Cut squash in half
lengthwise; discard seeds. Cut each half into four pieces. Add
squash, carrots and potatoes to meat. Return to boiling; reduce heat
and simmer for 30 minutes or until vegetables are tender. For the
sauce: Skim fat from pan juices. Measure out 1 1/2 cups of pan
juices. Stir 1/2 cup cold water into flour. Stir into reserved pan
juices. Cook and stir until thickened and bubbly. Cook and stir one
minute more. Season to taste and serve with meat.

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