gleason's pork roast with mustard gravy

How To Make gleason's pork roast with mustard gravy

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  This is an easy dish to put together; and is oh so good!!! It is a wonderful memory from my childhood. I used a 2-1/2 pound Boston Butt; you could also use a Shoulder Roast (about the same; except the Shoulder Roast has a thick skin on it).
  
  Ancestry Trivia: My daddy was the oldest of 10 children; and my cousin's father was the youngest of the 10. My grandmother made it for her children; and they loved it so much that they or their mother gave the recipe to the wives of her sons. My cousin's husband said, "It was a ""Gleason thing!"" I say, "A yummy "Gleason thing!"
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  Rub the roast with a little oil (You are going to sear/flash fry and seal it on all sides. Salt and Pepper on all surfaces.
  
  ►Put the roast in a deep pan;
  
  ►Cut carrots and potatoes into 1-1/2 inch pieces.
  
  ►Chop 1 onion (I used a Vidalia onion –any onion is fine).
  
  ►Arrange Veggies around the roast.
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  Pour 1 can of French’s Onion Soup over roast and veggies (My cousin leaves out the can of soup; and there is really enough flavor without it.).
  
  ►Add water to the pan to cover it all. Bring to a boil; then lower the heat to a simmer.
  
  ►Cook on a simmer for a couple of hours (even 3 won’t hurt) till done and tender. I cooked mine 2-1/2 hours. Then…
  
  ►Take the meat and veggies with a little of the juice out of the pan. Set aside.
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  FOR GRAVY:
  ►In the same pan that the roast was cooked in; add 1/2 cup Yellow Mustard. Stir well. If the mustard makes little pearls and isn’t smooth; you may want to put it through a sieve/strainer. This is not necessary; it just makes it smoother.
  
  ►Measure in 2-3 Tablespoons Flour (or Corn Starch) with water to make a slurry (I used Corn Starch; because the Flour clumped for me). Cook in the liquid until thickened; but not real thick; just the consistency of gravy.
  
  ►Once gravy is thickened; stir well and serve with roast and veggies. You can serve the gravy over rice or noodles, if desired. I served it over Saffron (yellow) rice.
  
  ENJOY!
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  NOTE: If you don’t want so much gravy (although it refrigerates well and is good as a basis of stew; over potatoes, rice, etc., later). Here is how to make a smaller amount of gravy:
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  ►Remove the drippings from the roast to make a smaller amount of gravy..
  
  ►In a saucepan or skillet; add 1 cup drippings from the roast; and, add 1-1/2 cups water.
  
  ►Add 1/4 cup of yellow mustard; stir well and bring to a boil.
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  ►Make a slurry with either flour or corn starch and a little water to thicken it to the consistency of gravy. Simmer just a few minutes; and, mix the slurry in the gravy.
  
  ►When heated through serve with roast and veggies and over rice, if desired.
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