Pot Roast in Cider

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.