Pennsylvania Pot Roast

• 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved
• 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
• 1/2 pound medium fresh mushrooms, quartered
• 1/4 cup all-purpose flour
• 1/2 cup cold water
• Browning sauce, optional

1. Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf.
2. 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 until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.

pork shoulder butt roast, beef broth, green onions, basil, marjoram, salt, pepper, bay leaf, red potatoes, carrots, fresh mushrooms, allpurpose, cold water, browning sauce

Taken from www.tasteofhome.com/recipes/pennsylvania-pot-roast/ (may not work)