Pennsylvania Pot Roast Recipe

Read Reviews
5 6 8
Publisher Photo
"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."
TOTAL TIME: Prep: 10 min. Cook: 8 hours + 10 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 8 hours + 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  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.
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.

Reviews for Pennsylvania Pot Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 15, 2015

"loved it"

Reviewed Jun. 29, 2014

"This is a great crock pot recipe. The browning sauce (which I had never used before) gives the gravy a nice rich color. Next time I will quarter some onions instead of using the sliced green onions in the recipe."

Reviewed Nov. 24, 2013

"Awesome and so easy!"

Reviewed Feb. 22, 2012

"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 Feb. 18, 2012

"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."

Loading Image