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, adding the vegetables when I get home. Then I just sit back and relax until it’s done

Ingreadient:

• 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

Directions :

1. 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. 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.