1-bag baby carrots
8-or-10 small red potatoes,
1/4-cup water plus 1 tbsp. dder vinegar. 1/2 tsp. dried rosemary
2-tbsp. cornstarch
1 tbsp. all purpose seasoning
Salt and pepper to taste
1 sliced medium onion

Warm and lightly oil a 12"-8 qt. deep Dutch oven. Place a 4 or 5 lb. Pork roast in the bottom. You can place the roast on a meat trivet to keep it out of the grease. Arrange onion slices around and on the roast. Sprinkle the spices on roast and place the vegetables around the roast. Pour the water and vinegar in the oven and place the lid on top. Bake the roast in your oven on 300 degrees for 2 to 2-1/2 hrs. When using the Volcano or Collapsible, use 12 to 14 briquettes on the bottom in a circle. Using briquettes only, be sure to keep 10-to-12 on the bottom and 15 on the top. You will have to replace the briquettes 2-or-3 times to complete the cooking. To make gravy, pour pan juices in-to glass measuring cup. If necessary, add water to make 1 cup. Add the cornstarch and stir until smooth stir into pan juices. Heat in bottom of Dutch to thicken. Season with salt and pepper.