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Pennsylvania Pot Roast

 Pennsylvania Pot Roast
"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."
6 ServingsPrep: 10 min. Cook: 8 hours + 10 min.


  • 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


  • 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.

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Pennsylvania Pot Roast (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.