3 to 4 lb. Boston butt roast
1 lb. baby carrots
1 Delicious or other sweet apple, cut in 8's
6 to 8 potatoes, peeled and halved lengthwise
water

Preheat oven and roasting pan to 350°F. Salt and pepper 1 side of the roast. Place seasoned side of roast down on preheated pan.

Bake for 20 minutes. Season top side of roast. Turn roast over and decrease oven heat to 325°F. Roast for about 2 1/2 hours at 325°F (longer time will be needed if larger roast). Turn roast over and add vegetables around base of roast in pan, with potatoes on bottom, covered by the carrots and at least 2 pieces of the apples on top of the roast. Cover the roasting pan after adding the vegetables. Add hot water to depth of about 1-inch.

Bake for an additional hour or hour and 15 minutes or until vegetables are done and meat shreds easily. Remember to check water level occasionally. You don't want it to go dry.

A 4-pound roast will yield a terrific meal for 8 and enough leftovers for barbecued pork sandwiches the next night and lunch for 1 or 2 the day after.