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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:
  • Librartist
    Jan 19, 2021

    Gina, Its very important to put 1/2 cup of water in first and chop potatoes and carrots and put on bottom of crockpot. If you put them on top of meat they wont cook. I'd also add some onions and garlic if you like flavor.

  • Gina
    Sep 29, 2020

    I just finished this tonight, after making this for dinner for the first time for my husband and myself. Although the meat (I used a beef chuck roast, because that's what I had) came out very tender, this has absolutely no taste whatsoever. It also took my crock pot two hours to fully cook the potatoes and carrots until fork tender. I made this exactly as the recipe stated, and used 1/4 teaspoon of browning sauce (the recipe doesn't state HOW much to add. I will not be making this again. Very disappointing.

  • Adele
    Sep 10, 2020

    For the commentor who asked about browning sauce, a product such as "Kitchen Bouquet" is considered a browning sauce. If you're going to make this, be sure to use a butt or shoulder roast. A loin roast will be very dry. I haven't made this yet, but I'm going to give it four stars because it looks good.

  • 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.