Ingredients

　　One 3-pound Boston butt roast, trimmed of exterior fat

　　2 tablespoons Dale’s Steak Seasoning

　　1 1/2 teaspoons The Lady’s House Seasoning

　　1 1/2 teaspoons The Lady’s Seasoned Salt

　　1 teaspoon garlic salt

　　2 tablespoons vegetable oil

　　6 cups water

　　1 medium onion, cut into wedges

　　2 bay leaves

　　Salt and pepper

　　1 1/2 cups sliced carrots

　　3 medium turnips, skin on, cut into wedges

　　3 medium red potatoes, skin on, cut into wedges

　　3 tablespoons cornstarch

　　1/3 cup cold water

　　Rub the meat well with the Dale’s Seasoning, House Seasoning, Seasoned Salt, and garlic salt—in that order. If time allows, let the roast sit for 1 hour at room temperature. Heat the oil in a Dutch oven. Cook the roast on all sides until browned. Add the 6 cups of water, the onion, and the bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours. Remove the meat from the pot and allow to cool. Cut the pork into chunks. While meat is cooling, taste the stock and add salt and pepper, if necessary. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender. Stir the cornstarch into the 1/3 cup water. Pour this into the pot and stir until the liquid thickens. Return the pork to the pot and simmer for 10 to 15 minutes longer.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.