1 (4 lb.) Boston Butt roast
1 tbsp. vegetable oil
1 c. water
1/2 c. soy sauce
1/3 c. brown sugar
1/4 c. vinegar
2 cloves garlic, minced
1 chicken bouillon cube
3 carrots
6 sm. potatoes
6 sm. onions

Brown roast on all sides in hot oil in a Dutch oven; drain of excess oil. Combine next 6 ingredients, pour over roast. Cover and cook in oven at 325 degrees for 2 1/2 hours. Add vegetables, cook 1 hour or until vegetables are done.