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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
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • 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
  • 1/2 pound medium 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. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer 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 until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.
Nutrition Facts
1 serving: 331 calories, 12g fat (4g saturated fat), 78mg cholesterol, 490mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 26g protein.

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Average Rating:
  • Rebecca
    Feb 28, 2020

    Haven't made yet. Think beef over pork. BUT what is "browning sauce"

  • bikeriderin44114
    Sep 26, 2019

    Is this recipe correct, its asking for a pork roast but the pic looks like its a beef roast

  • Cindy
    Sep 20, 2019

    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.

  • ramblinrosew
    Sep 12, 2019

    Excellent recipe, thank you for sharing!

  • Penny
    Sep 25, 2018

    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.

  • bjecook
    Nov 15, 2015

    loved it

  • jmkasprak
    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.

  • wzejq9hh
    Nov 24, 2013

    Awesome and so easy!

  • NotASteelerFan
    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!

  • cwbuff
    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.