3 1/2 lb Pork shoulder roast
2 tb Oil
Salt and pepper 1 1/2 c ;Water
6 sm Potato; peeled
6 sm Carrot; peeled & cut into
-2″ pieces 1 lg Onion; cut into wedges
1 md Acorn squash; cut in half
-lengthwise, then seeded & -cut into 3/4″ crosswise -slices 1 ts Chervil leaves; if desired
2 md Apple, cooking; cut into
-wedges 2 ts Cider vinegar
1 pk Gravy mix for pork
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. Submitted By SAM WARING <curmudgn@flash.net> On MON, 06 NOV 1995 105641 GMT