Ingredients

Pork Roast with Mixed Vegetables

2 medium sweet potatoes, cubed

2 medium red potatoes, cubed

2 medium russet potatoes, cubed

2 stalks celery, diced

6 medium carrots, sliced

4 cloves garlic, minced

14-1/2 ounce vegetable broth, canned

1-1/2 cups garlic flavored wine or any white wine

2 envelopes dry onion and mushroom flavor soup mix 

3 pound pork shoulder roast

Salt and pepper, to taste

1/2 cup flour, optional

 

Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot.

Sprinkle with half of the minced garlic. In a bowl 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 crock pot. Using one soup mix envelope, rub it into the roast.

Turn the roast over, pushing it down into the vegetables, and rub the second envelope

all over the roast. Place the remaining of the potatoes, celery and carrots on top and

around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth

mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.

If desired, using a slotted spoon, remove the roast and vegetables to a warm serving

platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with

the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil

and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the

roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.

Makes 4 to 6 servings.