Slow Cooker Pork Stew (Crock Pot)

• 2 lbs country-style boneless pork ribs, sliced into 1-inch cubes
• 3 -4 large carrots, sliced into rounds or turnip, peeled and chopped into 1-inch cubes
• 1 large onion, sliced
• 2 cups pork broth
• salt & pepper, to taste
• 12 teaspoon granulated garlic
• 1 teaspoon penzey's muskego avenue seasoning
• 4 tablespoons butter
• 4 -6 tablespoons flour (I use gluten free)

1. Add rib cubes, veggies, and broth to the crock pot/slow cooker and stir well.
2. Sprinkle seasonings over all and cook on low for 8 hours (high for 4).
3. Remove veggies and meat from broth.
4. After the 8 hours, in a medium pot on the stove, melt butter and add flour; cooking while stirring for about a minute, or so, until it makes a paste.
5. Slowly add the broth and cook, whisking until thick.
6. Either add all back into the crockpot and eat as a stew, or pour a little over the meat and veggies and eat on the plate.
7. Good either way!
8. NOTE: You could also thicken the stew in the crockpot with some a starch slurry.
9. Add in and cook on high for 1/2 hour.

countrystyle, carrots, onion, pork broth, salt, garlic, muskego, butter, flour

Taken from www.food.com/recipe/slow-cooker-pork-stew-crock-pot-497038 (may not work)