Pennsylvania Pot Roast

3 pounds boneless pork shoulder roast
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
8 fresh mushrooms, quartered
1/4 cup flour
1/2 cup cold water
Browning sauce, optional

Place roast in crock pot; add broth, onions and seasonings. Cover and cook on HIGH for 2 hours.

Add potatoes, carrots and mushrooms. Cover and cook on LOW for 8 hours or until vegetables are tender. Remove the meat and vegetables and keep warm. Discard bay leaf.

In 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.

Serve with roast and vegetables.