Pennsylvania Pot Roast

Total Time:Prep: 10 min. Cook: 5 hours

Recipe by Donna Wilkinson, Monrovia, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 05, 2022

This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, adding the vegetables when I get home. Then I just sit back and relax until it’s done. —Donna Wilkinson, Monrovia, Maryland

TEST KITCHEN APPROVED

Pennsylvania Pot Roast

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Yield:6 servings
Prep:10 min
Cook:5 hours
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Ingredients

  • 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, halved
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce
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Directions

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

Nutrition Facts

1 serving: 331 calories, 12g fat (4g saturated fat), 78mg cholesterol, 490mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 26g protein.
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