Pennsylvania Pot Roast

Vicki Butts (lazyme)


A hearty one-dish meal adapted from a Pennsylvania Dutch recipe.


★★★★★ 3 votes

15 Min
8 Hr
Slow Cooker Crock Pot


  • 2 1/2 lb
    boneless pork shoulder roast (about 2 1/2-3 lb)
  • 1 1/2 c
    beef broth
  • 1/2 c
    sliced green onions
  • 1 tsp
    dried basil
  • 1 tsp
    dried marjoram
  • 1/2 tsp
  • 1/2 tsp
  • 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 c
    all purpose flour
  • 1/2 c
    cold water
  • ·
    browning sauce (kitchen bouquet), optional

How to Make Pennsylvania Pot Roast


  1. Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours.
  2. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender.
  3. Remove the meat and vegetables; keep warm. Discard bay leaf.
  4. 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. Add browning sauce if desired.
  5. Serve with roast and vegetables.

Printable Recipe Card

About Pennsylvania Pot Roast

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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