Next Day Pork Roast

About a 4 lb.-bone-in pork roast

3 to 4 T. of your favorite spice blend

3 T. canola or olive oil

1 C. diced onions

1/2 C. diced bell pepper

6 small new potatoes, whole

3 carrots, peeled and cut into 3-inch pieces

About 4 C. of water

About 1 1/2 T. cornstarch mixed with 1 T. cold water

Coat roast with brisket rub or favorite spice blend. Refrigerate for at least 20 minutes up to 2 hours.

Place canola or olive oil in large roasting pan. Add roast and brown on all sides on top of stove. Add onion, bell pepper, new potatoes and carrots and brown slightly.

Pour 4 cups of water over vegetables in pan. Cover roaster. Bake at 250 degrees overnight (8-9 hours).

Cool. Refrigerate at least 2 hours. Remove grease from top. Remove meat and vegetables from pan.

Heat gravy. Thicken as necessary with the cornstarch/cold water combination. Season to taste. Add meat and vegetables back to pot. Heat through. Serve over rice.

Serves 6-8.