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Rosemary Pork Stew

Source of Recipe

Pillsbury Casseroles & One Dish Meals


List of Ingredients

1 tablespoon oil
1 1 1/2 pound boneless pork shoulder roast -- cut into 3/4-inch piece
8 small red potatoes -- unpeeled, quartered
2 cups fresh baby carrots -- cut in half lengthwise
1 12 ounce jar home-style pork gravy
1/4 cup ketchup
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1/8 teaspoon ground sage
1 1/2 cups Green Giant Frozen Cut Green Beans
1/4 cup half-and-half


Recipe

Heat oil in large skillet over medium-high heat until hot. Add pork; cook until browned, stirring frequently. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine pork and all remaining ingredients except green beans and half-and-half. Cover; cook on low setting for 7 to 8 hours or until pork is tender. Add green beans; cover and cook an additional 20 to 30 minutes or until tender. Stir in half-and-half; cook uncovered for 5 minutes. 5 (1 1/2-cup) servings