Pennsylvania Pot Roast

Name: Pennsylvania Pot Roast
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 servings.
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

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

Directions

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 for 2 minutes or until thickened. 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.

Originally published as Pennsylvania Pot Roast in Quick Cooking July/August 2000

Reviews

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Average Rating:

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.
Charelene

Oct 24, 2011

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.