Pot Roast In Cider
2 pounds boneless pork shoulder roast or pork sirloin roast
2 tablespoons cooking oil
1 1/4 cups apple cider or apple juice
2 teaspoons instant beef bouillon granules
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 medium potatoes, peeled and quartered
2 large carrots, cut into 2" pieces
2 medium cooking apples, cored cut into wedges
1 medium onion, cut into wedges
Trim fat from meat. In a 4 to 6-quart pot, brown meat on all sides
in hot oil. Cut meat, if necessary, to fit into a 3 1/2 or 4-quart
crockery cooker. Place potatoes, carrots, and onion in the cooker.
Add meat. Stir together apple cider or juice, bouillon granules,
dry mustard, and pepper. Pour over meat and vegetables. Cover and
cook on LOW setting for 9 to 11 hours, or till nearly tender.
Increase heat to HIGH. Add apple wedges. Cook, covered, for 30 to
45 minutes more, or till apples are tender. Transfer meat, vegetables,
and apples to a serving platter. Keep warm.