Pork Pot Roast in Apple Cider

This is a great Sunday dinner meal especially during the fall months.

1 1/2 to 2 lb boneless pork blade roast or sirloin roast
2 tblsp cooking oil
1 1/4 cups apple cider
2 tsp instant beef bouillon granules
1/2 tsp dry mustard
1/4 tsp black pepper
3 medium red potatoes, unpeeled and quartered
3 medium carrots, cut into 2 inch pieces
3 medium parsnips, peeled and cut into 2 inch pieces
1 small package portabello mushrooms
1/4 cup all-purpose flour

Trim fat from meat. If meat is secured with string, leave string in place for now. In a 4 to 6 quart Dutch oven, brown meat on all sides in hot oil. Drain off fat. Stir together cider, bouillon granules, mustard and pepper. Pour over meat. Bring to a boil; reduce heat. Simmer, covered for one hour.

Add vegetables. Simmer, covered for 30 to 40 minutes more or until meat and vegetables are tender. Remove meat and vegetables and place on platter and cover with foil to keep warm. Leave juices in Dutch oven and keep warm.

For gravy, measure juices and skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven. Stir 1/3 cup cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Remove any string from meat. Slice meat and serve with vegetables and gravy.