Home > Recipes > Pennsylvania Pot Roast

Pennsylvania Pot Roast Recipe

"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."

[X]

Rate Pennsylvania Pot Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pennsylvania Pot Roast Recipe

Prep: 10 min. Cook: 8 hours + 10 min.

Yield: 6 Servings

10 490 500

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 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. 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.
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.

Nutritional Analysis: 1 serving equals 331 calories, 12 g fat (4 g saturated fat), 78 mg cholesterol, 490 mg sodium, 28 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Pennsylvania Pot Roast in Quick Cooking July/August 2000, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pennsylvania Pot Roast

Pennsylvania Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Feb. 22, 2012 by NotASteelerFan

My husband and I really enjoyed this recipe! I added 1 cup of celery to the recipe; we couldn't do a roast without celery. Everything was so tender and delicious, we would definitely make this roast again!

Reviewed on Feb. 18, 2012 by cwbuff

Ditto that. The gravy is surprisingly good without needing extra fussing, as gravies usually do. I mixed the cold water and flour in a swirl cup and added it to the broth at the beginning of the cooking time, making the recipe even easier. I didn't need the browning sauce. You may want to cut down on the cooking time - cook just till a fork can pierce the roast easily. My supermarket sells these small pork shoulder roasts frequently, so this recipe will join the rest in my "favorites and frequently used" file.

Reviewed on Oct. 24, 2011 by Charelene

Made this today. Husband and friends loved it. I forgot to add salt & pepper when cooking, but it wasn't missed! The flavor is really fantastic. Definitely to do again, and again, and again.