Ingredients: (8 servings)

1 pork shoulder roast

2 tablespoons oil

1 onion, cut in wedges

1 tablespoon beef bouillon granules

1 teaspoon dried basil, crushed

1 bay leaf

1 acorn squash

4 potatoes, peeled, quartered

3 large carrots, thinly sliced

¼ cup flour

1½ cups water

¼ teaspoon pepper

Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven, over medium high heat, brown roast all over, in hot oil. Drain fat from pan. Add onion, bouillon, water, pepper and basil. Bring to a boil; reduce heat and simmer for 1¼ hours. Cut squash in half lengthwise; discard seeds. Cut each half into four pieces. Add squash, carrots and potatoes to meat. Return to boiling; reduce heat and simmer for 30 minutes or until vegetables are tender.

For the sauce: Skim fat from pan juices. Measure out 1½ cups of pan juices. Stir ½ cup cold water into flour. Stir into reserved pan juices. Cook and stir until thickened and bubbly. Cook and stir one minute more. Season to taste and serve with meat.