Recipe - Crockpot Pork Roast With Mixed Vegetables

2 md Sweet potatoes; cubed
2 md Red potatoes; cubed
2 md Russet potatoes; cubed
2 Stalks celery; minced
6 md Carrots; cut or sliced up
4 Cloves garlic; minced
14 One half ounce Vegetable broth; canned
1 One half cup Garlic flavored wine OR any
white wine
2 Envelopes dry soup mix;
onion and mushroom flavor
3 pound Pork shoulder roast
Salt and pepper; to taste
One half cup Flour; optional

Place half of the potatoes, celery and carrots in the bottom of a 5 quart
crockpot. Sprinkle with half of the minced garlic. Combine the vegetable
broth and the wine. Pour half of the mixture over the vegetables. Salt and
pepper to taste. Place the roast in the crockpot. Using one soup mix
envelope, rub it into the roast. Turn roast over, pushing it down into the
vegetables, and rub the second envelope all over the roast. Place the rest
of the potatoes, celery and carrots on top and around the roast. Sprinkle
with the rest of the garlic. Pour the remaining broth mixture overtop. Salt
and pepper to taste. Cover and cook on low for 9 to10 hours. If desired,
using a slotted spoon, remove roast and vegetables to a platter and keep
warm. Using about One half cup of the juices from the crockpot, mix with the
flour. Pour the rest of the juices into a saucepan. Bring juices to a boil
and whisk in the flour. Cook, stirring constantly, until gravy is
thickened. Slice roast and pour gravy over roast and vegetables. Serve
extra gravy on the side. Makes 4 to 6 servings. Recipe from Lynn Thomas
dcqp82a@prodigy.com.

Recipe by: Lynn Thomas

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 26, 1997