Slow Simmered Pork Roast - cooking recipe

Ingredients

2 lbs extra lean boneless pork sirloin tip roast
1 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon fresh coarse ground black pepper
3/4 lb tiny new potatoes, halved
3 medium carrots, peeled and cut into 2-inch pieces or 1 1/2 cups baby carrots
18 whole fresh mushrooms
Gravy
1/2 cup evaporated milk
1/4 cup whole wheat pastry flour or 1/4 cup unbleached flour

Preparation

Trim the visible fat from the roast, rinse the roast with cool water, and pat it dry with paper towels. Coat a nonstick 4-quart pot with cooking spray and preheat over medium-high heat. Add the roast to the pot and cook for a couple of minutes on each side or until nicely browned.
Combine the water, bouillon granules, rosemary, sage, and black pepper, and pour over the roast. Reduce the heat to low, cover, and simmer for 1 hour and 15 minutes.
Place the potatoes, carrots, and mushrooms around the roast and raise the heat to return the mixture to a boil. Reduce the heat to low, cover, and simmer for an additional 30 minutes or until the meat and vegetables are tender.
Remove the meat to a serving platter and, using a slotted spoon, transfer the vegetables to the platter. Pour the pan juices into a fat separator cup, then pour the defatted broth into a 2 cup measure. If necessary, add water to bring the volume up to 1 1/2 cups.
To make the gravy, pour the defatted broth into a 1 quart pot, and bring to a boil over medium heat. Combine the evaporated milk and flour in a jar with a tight fitting lid and shake until smooth. Slowly pour the milk mixture into the boiling broth, while whisking constantly. Cook and stir for a minute or 2 or until the mixture is thickened and bubbly. Pour the gravy into a warmed gravy boat, and serve hot with the meat and vegetables.