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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pennsylvania Pot Roast   
    Categories: Pork, Herbs, Potatoes, Mushrooms, Vegetables   
         Yield: 6 servings   
       
         3 lb Boneless pork shoulder   
              - roast; halved   
     1 1/2 c  Beef broth   
       1/2 c  Sliced green onions   
         1 ts Dried basil   
         1 ts Dried marjoram   
       1/2 ts Salt   
       1/2 ts Pepper   
         1    Bay leaf   
         6 md Red potatoes; in 2" chunks   
         4 md Carrots; in 2" chunks   
       1/2 lb Medium fresh mushrooms;   
              - quartered   
       1/4 c  A-P flour   
       1/2 c  Cold water   
              Browning sauce   
       
     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.   
        
     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 with roast and vegetables.   
        
     Donna Wilkinson, Monrovia, Maryland   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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