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Pennsylvania Pot Roast

This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done. —Donna Wilkinson, Monrovia, Maryland
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    6 servings

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, quartered
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
  • Browning sauce, optional

Directions

  • 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. If desired, add browning sauce. Serve with roast and vegetables.
Nutrition Facts
1 serving: 331 calories, 12g fat (4g saturated fat), 78mg cholesterol, 490mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 26g protein.

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