I found this in an old Taste of Home Quick Cooking magazine.
2-1/2 to 3 lbs. boneless port shoulder roast
1-1/2 c. beef broth
1/2 c. cliced green onions
1 t. dried basil
1 t. dried marjoram
1/2 t. salt
1/2 t. pepper
1 bay leaf
6 medium red potatoes, cut into 2-inch chunks
4 medium carrots, cut into 2-inch chunks
7 to 8 fresh mushrooms, quartered
1/4 c. all-purpose flour
1/2 c. cold water
Browning sauce, optional
Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours 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 c. cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables. Yield: 6 servings
*We are having this tonight so a review is forthcoming!
