Glorified Boston Butt

• 1 (3 1/2 to 4 lb) butt roast
• 2 tbsp. vegetable oil
• 1 (10 3/4 oz) Cream of Mushroom soup
• 1/2 cup water
• 1 cup onion, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. red pepper flakes
• 1 bay leaf
• 1 1/2 lbs. potatoes, quartered
• 4 medium carrots, sliced
• 1 tbsp. Worcestershire sauce

1. Brown roast in hot oil in large Dutch oven. Pour off fat.
2. Combine soup and next 7 ingredients. Pour over roast. Cover and simmer 1 1/2 hours, stirring occasionally.
3. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes or until vegetables are tender. Remove bay leaf.
4. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook pan drippings over medium heat until slightly reduced. Serve gravy with roast.

Comments: Boston Butts were on sale this week so we got an eight pounder and cut it in half for this recipe. I really like the flavor, especially the gravy that it made. It tasted great over the vegetables and pork. The problem with Boston Butts is they have a lot of fat, so you really have to peal a lot of it away. We recently purchased a new stovetop Dutch oven that is really good for recipes like this. It cooks the meat as tender as a slow cooker, but in less than half the time.