Ingredients
1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved1-1/2 cups beef broth1/2 cup sliced green onions1 teaspoon dried basil1 teaspoon dried marjoram1/2 teaspoon salt1/2 teaspoon pepper1 bay leaf6 medium red potatoes, cut into 2-inch chunks4 medium carrots, cut into 2-inch chunks1/2 pound medium fresh mushrooms, quartered1/4 cup all-purpose flour1/2 cup cold waterBrowning sauce, optional
Preparation
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. If desired, add browning sauce. Serve with roast and vegetables.
