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Pennsylvania Pot Roast




Source of Recipe


unknown


List of Ingredients




2 1/2 lbs boneless pork shoulder roast, (2 1/2-3)
1 1/2 cups beef broth
1/2 cup 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 (7-8)
1/4 cup all-purpose flour
1/2 cup cold water
browning sauce, optional


Recipe



1 Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf. 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. Serve with roast and vegetables.
2 Yield: 6 servings.