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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
 
MMMMM

... All desserts would be chocolate if they could.
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