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Title: Pennsylvania Pot Roast
Categories: Pork, Herbs, Potatoes, Mushrooms, Vegetables
Yield: 6 servings

3 lb Boneless pork shoulder
- roast; halved
1 1/2 c Beef broth
1/2 c Sliced green onions
1 ts Dried basil
1 ts Dried marjoram
1/2 ts Salt
1/2 ts Pepper
1 Bay leaf
6 md Red potatoes; in 2" chunks
4 md Carrots; in 2" chunks
1/2 lb Medium fresh mushrooms;
- quartered
1/4 c A-P flour
1/2 c Cold water
Browning sauce

Place roast in a 5 qt. slow cooker; add the broth,
onions and seasonings. Cook, covered, on high for 4
hours. Add the potatoes, carrots and mushrooms. Cook,
covered, on high 1 hour longer 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 until thickened, 2 minutes. Add
browning sauce. Serve with roast and vegetables.

Donna Wilkinson, Monrovia, Maryland

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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