APPLE CIDER POT ROAST

  Amount  Measure       Ingredient -- Preparation Method

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   2      Tbsp          oil

   1      3 lb          pork roast

   2      cups          apple cider

   3                    onions, peeled -- cut in wedges

   2      cloves        garlic -- minced

   2 1/4  tsps.         salt

     1/2  tsp           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      tsp           Kitchen Bouquet

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.