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Ingredients:
- 1 (about 4 pounds) pork shoulder roast (pork butt)
- 2 tablespoons vegetable oil
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 cup water
- 1 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- dash ground cayenne pepper
- 1 bay leaf
- 1 1/2 pounds potatoes, quartered
- 4 medium carrots
- 2 teaspoons Worcestershire sauce
Preparation:
Brown roast in hot oil in large Dutch oven. Pour off fat.
Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours,
stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer
30 minutes, until vegetables are tender. Remove bay leaf. Remove pot roast and
vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer
until slightly reduced, and serve the juices with roast.
posted by Burbage
posted by Burbage
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