Pork Butt Pot Roast with Gravy
Season the pork generously with, seasoned salt, garlic salt, steak seasoning, and pepper, also beau monde, if I have it. You can season with anything you like. I like to use my cast iron roasting pan or a cast iron skillet. Roast at 350º for about an hour to brown nicely. Add water to cover the bottom of the pan (about 1/2 C) and cover with foil. Roast another 1-1/2 hour or more until fork tender. Remove the roast to a platter. Cover loosely with the foil to keep warm while you make the gravy.
Gravy: add 2-3 T flour to the drippings in the pan. Cook over medium heat, stirring with a whisk to loosen the yummy browned bits, for 2 minutes. Add 2 C of water or broth ((you can use bullion cubes) to the pan, whisking constantly until it comes to a boil and thickens. I had 2 C of chicken broth that I saved from yesterdays chicken salad prep. Cut the roast into serving pieces and return to the pan with the gravy. Serve with; mashed potatoes or spaetzle and a green vegetable.