INGREDIENTS

• Hot water in sufficient quantity to go to 3/4 of the roast.


• 2 tbsp. steak spices


• 1 tbsp. butter


• 1 roast pork in the shoulder 2 to 3 pounds


• 1 minced onion


• 8 potatoes in large pieces


• 5 carrots cut into sections per person


• 4 tbsp. yellow mustard or Dijon


• Salt pepper

PREPARATION

• Preheat the oven to 250 ° F.


• In a skillet, heat the butter over medium-high heat and brown the roast on all sides. brush with mustard and sprinkle with steak spices.


• Reserve on a plate.


• In the skillet, lightly brown the onion. Put the vegetables in a small roasting pan.


• Place roast on small vegetables and add potatoes and carrots. Pour the hot water.


• Exit, correct the seasoning and serve.


• Bake 7 to 8 hours, or until roast comes off the bone easily.