Apple Cider Pot Roast

Recipe Ingredients

2 tablespoons	30ml	Oil
2 cups	474ml	Apple cider
3		Onions - peeled, cut in wedges
2		Garlic cloves - minced
2 1/4 teaspoons	11ml	Salt
1/2 teaspoon	2.5ml	Pepper
2		Bay leaves
4		Carrots - sliced diagonally
3		Potatoes - pared, cubed
1/2		Cabbage - in wedges
2 cups	474ml	Small fresh mushrooms
1		Green pepper - in small squares
3		Golden delicious apples pared cored cut in wedges
1/2 cup	118ml	Water
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Kitchen bouquet
		Pork roast

Recipe Instructions

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.

Source:
Madame Chang's Szechuan Cooking

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