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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe, says Donna Wilkinson of Clarksburg, Maryland. 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. 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 |
7 to 8 fresh mushrooms, quartered |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup cold water |
browning sauce, optional |
Directions:
1. Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cover and cook on high for 2 hours. Add the 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.
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 for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables. Yield: 6 servings.
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