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Pennsylvania Pot Roast

1 boneless pork shoulder 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

Printed from tasteofhome.com Oct 6, 2008

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Pennsylvania Pot Roast cont.

Browning sauce, optional

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.