pennsylvania pot roast
A hearty one-dish meal adapted from a Pennsylvania Dutch recipe.
prep time
15 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 2 1/2 pounds boneless pork shoulder roast (about 2 1/2-3 lb)
- 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 - fresh mushrooms, quartered
- 1/4 cup all purpose flour
- 1/2 cup cold water
- - browning sauce (kitchen bouquet), optional
How To Make pennsylvania pot roast
-
Step 1Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours.
-
Step 2Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender.
-
Step 3Remove the meat and vegetables; keep warm. Discard bay leaf.
-
Step 4In 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.
-
Step 5Serve with roast and vegetables.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes