Pennsylvania Pot Roast
This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. 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. —Donna Wilkinson, Monrovia, Maryland
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
- 1/2 pound medium fresh mushrooms, quartered
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- Browning sauce, optional
Reviews
Is this recipe correct, its asking for a pork roast but the pic looks like its a beef roast
Only shoulder roast size I could find was 7-8 pounds so the butcher suggested I use the sliced version. As a result it made it a bit more labor intensive separating the pieces from the potatoes and carrots after it was cooked. Flavor was very good but I had to add seasoning to the gravy after it was prepared. Not sure I'll make it again unless I can find the right size shoulder roast.
Excellent recipe, thank you for sharing!
This recipe was excellent! My Mom used to make this in the winter and used beef. I made it with the pork, slow method and loved it. I browned the meat first, threw in a chopped fennel bulb before sitting the meat on top, it just melted into the sauce. I added small potatoes because they are available at this time. Definitely make this again and again.
loved it
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.
Awesome and so easy!
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!
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.
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.