Apple Cider Pot Roast
2 tablespoon oil
2 cups apple cider
3 onions ; peeled cut in wedges
2 cloves garlic ; minced
2 1/4 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
4 carrots ; sliced diagonally
3 potatoes ; pared cubed
1/2 head cabbage ; in wedges
2 cups small fresh mushrooms
1 green pepper ; in small squares
3 golden delicious apples pared cored cut in wedges
1/2 cup water
1/4 cup flour
1 teaspoon kitchen bouquet
pork roast
Heat oil in Dutch oven and brown pork on all sides. Pour off the fat. add
cider, onions, garlic, salt, pepper and bay leaves. Bring to boil, then
cover and reduce heat. Cook for 1 1/2 hours, until meat is tender. Add
carrots and potatoes and cook 15 minutes more. Add cabbage, mushrooms,
green pepper and apples. cook until all vegetables are tender 15-2-
minutes. Remove meat and vegetables to a warm dish and keep warm while you
make the gravy. Discard the bay leaves. Skim off the fat from the liquid.
Reserve 1 3/4 cups of liquid. (add water if need to make up difference).
Blend cold water with flour and stir into hot reserved liquid. Cook until
thickened. Stir in Kitchen Bouquet. Adjust seasoning to taste.
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