Recipe: Rosemary Pork Stew (crock pot)

ROSEMARY PORK STEW

1 tablespoon oil
1 (1 1/2-pound) boneless pork shoulder roast, cut into 3/4-inch pieces
8 small red potatoes, unpeeled, quartered
2 cups fresh baby carrots , cut in half lengthwise
1 (12 ounce) jar home-style pork gravy
1/4 cup ketchup
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1/8 teaspoon ground sage
1 1/2 cups frozen cut green beans
1/4 cup half-and-half

Heat oil in large skillet over medium-high heat until hot. Add pork; cook until browned, stirring frequently.

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine pork and all remaining ingredients except green beans and half-and-half.

Cover; cook on low setting for 7 to 8 hours or until pork is tender.

Add green beans; cover and cook an additional 20 to 30 minutes or until tender.

Stir in half-and-half; cook uncovered for 5 minutes.

Makes 5 servings (1 1/2 cups each)
Source: Recipe booklet: Pillsbury Casseroles and One Dish Meals, October 1999