Name: Pennsylvania Pot Roast
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pennsylvania Pot Roast

1. 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved -

2. 1-1/2 cups beef broth -

3. 1/2 cup sliced green onions -

4. 1 teaspoon dried basil -

5. 1 teaspoon dried marjoram -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon pepper -

8. 1 bay leaf -

9. 6 medium red potatoes, cut into 2-inch chunks -

10. 4 medium carrots, cut into 2-inch chunks -

11. 1/2 pound medium fresh mushrooms, halved -

12. 1/4 cup all-purpose flour -

13. 1/2 cup cold water -

14. 1/4 teaspoon browning sauce -

How to cook deliciously - Pennsylvania Pot Roast

1. Stage

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. Stage

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.