Modified from Better Homes and Gardens
1 (1 1/2 - 2 lbs) pork roast
2 tbsp oil
1 1/4 cups apple cider
2 tsp beef bouillon granules (I used the cubes and just crushed them)
1/4 tsp dry mustard
1/4 tsp pepper
2 medium potatoes, cubed
2 large carrots, chopped into chunks
2 medium cooking apples, cored and cut into chunks
1 medium onion, chopped
1/3 cup cold water
1/4 cup flour
Trim fat from meat. Brown meat on all sides in hot oil.
Place potatoes, carrots and onion into the bottom of a 3 1/2 to 4 quart crock pot. Put meat on top of it.
Stir together apple cider, bouillon, dry mustard and pepper. Pour over meat and vegetables.
Cover and cook on low heat for 9 to 11 hours or until tender. Increase to high and add apples. Cook, covered for 30-45 minutes more.
Transfer meat and veggies to serving platter and then use cooking juices to make gravy.
Skim fat from cooking juices. If necessary add water to make 1 1/2 cups of cooking liquid. Stir together cold water and flour and add into cooking liquids. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and veggies.
Makes 6 servings.