Slow Cooker Pork Stew

• 1 tablespoon vegetable oil
• 1 1/2 lbs boneless pork shoulder, cut into 1-1/2-inch pieces
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups unpeeled red potatoes, quartered
• 2 cups ready-to-eat baby carrots, cut in half lengthwise
• 1 (12 ounce) jar pork gravy
• 2 tablespoons ketchup
• 1/2 teaspoon dried rosemary leaves
• 1/4 teaspoon pepper
• 1/8 teaspoon ground sage
• 1 1/2 cups green giant valley fresh steamers frozen cut green beans, thawed

1. In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
2. In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
3. Cover; cook on Low heat setting 7 to 8 hours.
4. About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.

vegetable oil, pork shoulder, salt, pepper, unpeeled red potatoes, readytoeat baby carrots, pork gravy, ketchup, rosemary, pepper, ground sage, green giant valley

Taken from www.food.com/recipe/slow-cooker-pork-stew-445809 (may not work)