3 1/2 lb Pork shoulder roast 2 tb Oil Salt and pepper 1 1/2 c ;Water 6 sm Potato; peeled 6 sm Carrot; peeled & cut into -2" pieces 1 lg Onion; cut into wedges 1 md Acorn squash; cut in half -lengthwise, then seeded & -cut into 3/4" crosswise -slices 1 ts Chervil leaves; if desired 2 md Apple, cooking; cut into -wedges 2 ts Cider vinegar 1 pk Gravy mix for pork Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle with salt and pepper; add water. Cook, covered, 1 hour. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes. Add apples; cook 10 minutes. Remove meat, vegetables and apples to heated platter and keep warm. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid. Simmer, stirring constantly, 1 minute or until thickened. Serve with meat and vegetables. Submitted By SAM WARING <curmudgn@flash.net> On MON, 06 NOV 1995 105641 GMT
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