One 1.5 - 2 pound pork roast
1.25 cups apple cider or apple juice (cider is better)
.50 teaspoon dry mustard
3 medium red potatoes, quartered
3 parsnips, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
3 tablespoons olive oil
2 teaspoons beef bouillon granules
.25 teaspoon black pepper
3 carrots, cut into 2-inch pieces


Trim fat from meat. In a 4 to 6 quart Dutch oven brown meat on all sides in hot oil. Drain off fat. Stir together apple cider, bouillon granules, mustard, and pepper. Pour over meat. Bring to boil then reduce het. Cover and simmer for 1 hour. Add potatoes, carrots, parsnips, and onion. Simmer, covered for 30 to 40 minutes more or until meat and vegetables are tender. transfer to serving platter and serve