GLEASON'S PORK ROAST WITH MUSTARD GRAVY

Gleason's Pork Roast with Mustard Gravy image

This Pork Roast with Mustard Gravy is delicious and something I have dreamed of having again since I was a teenager. I wanted to make it but didn't know what Mama did. It is so good; and I especially enjoy the Mustard Gravy.You could use a Beef Roast also; I just love the Pork Roast, myself. Probably because it is attached to...

Provided by Pat Morris

Categories Pork

Time 2h50m

Number Of Ingredients 10

Ingredients

2 1/2 lb boston butt pork roast; or shoulder roast (about the same; except shoulder roast has a thick skin on it.)
1-3 Tbsp cooking oil, to rub on roast
1 tsp each, salt & pepper
8 small yukon gold potatoes, cut in half (if you use larger potatoes cut in 1-1/2 inch pieces)
4 large carrots, cut in 1-1/2 inch pieces
1 large vidalia onion, chopped (or onion of choice)
1 can(s) french's onion soup (optional)
1/2 c yellow mustard (for gravy)
water to cover the roast & veggies
corn starch or flour to thicken gravy

Steps:

1. 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!"
2. 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.
3. 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.
4. 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!
5. 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:
6. ►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.
7. ►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.