PENNSYLVANIA POT ROAST

Pennsylvania Pot Roast image

Provided by Vicki Butts (lazyme)

Categories Pork

Time 8h15m

Number Of Ingredients 14

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2 1/2 lb boneless pork shoulder roast (about 2 1/2-3 lb)
1 1/2 c beef broth
1/2 c sliced green onions
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
6 medium red potatoes, cut into 2-inch chunks
4 medium carrots, cut into 2-inch chunks
7 fresh mushrooms, quartered
1/4 c all purpose flour
1/2 c cold water
browning sauce (kitchen bouquet), optional

Steps:

1. Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours.
2. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender.
3. Remove the meat and vegetables; keep warm. Discard bay leaf.
4. 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 for 2 minutes or until thickened. Add browning sauce if desired.
5. Serve with roast and vegetables.