Pennsylvania Pot Roast

Pennsylvania Pot Roast

from tasteofhome.com
6 servings

Ingredients

  • 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved
  • 1-1/2 cups beef broth
  • 1/2 cup sliced green onions
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 6 medium red potatoes, cut into 2-inch chunks
  • 4 medium carrots, cut into 2-inch chunks
  • 1/2 pound medium fresh mushrooms, halved
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce

Directions

  1. 1

    Place roast in a 5-qt. slow cooker; add broth, onions and seasonings. Cook, covered, on high for 4 hours. Add potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove meat and vegetables; keep warm. Discard bay leaf.

  2. 2

    In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir until thickened, 2 minutes; add browning sauce. Serve gravy with roast and vegetables and, if desired, top with additional green onions.