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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


  1. Place roast in slow cooker; add broth, onions and seasonings.
  2. Cover and cook on HIGH for 2 hours.
  3. Add potatoes, carrots and mushrooms.
  4. Cover and cook on LOW for 8 hours or until vegetables are tender.
  5. Remove the meat and vegetables and keep warm. Discard bay leaf.
  6. 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.
  7. Add browning sauce if desired.
  8. Serve with roast and vegetables.


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