PORK POT ROASTÂ 4 lb. boneless shoulder roast 1 can chicken broth 1 tsp. salt 1 tsp. sage 1 tsp. thyme 1/4 tsp. pepper 3 med. potatoes, peeled and quartered 3 med. carrots, peeled and cut in 1 inch pieces 3 sm. onions, peeled and quartered Sprinkle roast with salt, herbs and pepper. Place lean side up in 13 x 9 x 2 inch baking dish. Add vegetables and broth, cover with plastic wrap and microwave on medium high for 35 minutes, giving dish a 1/2 turn and stirring vegetables occasionally. Turn lean side down, cover and microwave on medium high for 40 minutes, giving a 1/2 turn once. Remove to platter and cover with foil.To make gray, pour juices in 4 cup glass measure, skim off fat. Mix 3 tablespoons cornstarch and 1/4 cup cold water, add to juices. Stir in 1/2 teaspoon Kitchen Bouquet. Microwave on high around 3 minutes, stirring every 30 seconds. Serves 4 PORK POT ROASTÂ 4 lb. boneless shoulder roast 1 can chicken broth 1 tsp. salt 1 tsp. sage 1 tsp. thyme 1/4 tsp. pepper 3 med. potatoes, peeled and quartered 3 med. carrots, peeled and cut in 1 inch pieces 3 sm. onions, peeled and quartered Sprinkle roast with salt, herbs and pepper. Place lean side up in 13 x 9 x 2 inch baking dish. Add vegetables and broth, cover with plastic wrap and microwave on medium high for 35 minutes, giving dish a 1/2 turn and stirring vegetables occasionally. Turn lean side down, cover and microwave on medium high for 40 minutes, giving a 1/2 turn once. Remove to platter and cover with foil.To make gray, pour juices in 4 cup glass measure, skim off fat. Mix 3 tablespoons cornstarch and 1/4 cup cold water, add to juices. Stir in 1/2 teaspoon Kitchen Bouquet. Microwave on high around 3 minutes, stirring every 30 seconds. Serves 4 PORK POT ROASTÂ 4 lb. boneless shoulder roast 1 can chicken broth 1 tsp. salt 1 tsp. sage 1 tsp. thyme 1/4 tsp. pepper 3 med. potatoes, peeled and quartered 3 med. carrots, peeled and cut in 1 inch pieces 3 sm. onions, peeled and quartered Sprinkle roast with salt, herbs and pepper. Place lean side up in 13 x 9 x 2 inch baking dish. Add vegetables and broth, cover with plastic wrap and microwave on medium high for 35 minutes, giving dish a 1/2 turn and stirring vegetables occasionally. Turn lean side down, cover and microwave on medium high for 40 minutes, giving a 1/2 turn once. Remove to platter and cover with foil.To make gray, pour juices in 4 cup glass measure, skim off fat. Mix 3 tablespoons cornstarch and 1/4 cup cold water, add to juices. Stir in 1/2 teaspoon Kitchen Bouquet. Microwave on high around 3 minutes, stirring every 30 seconds. Serves 4 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
