Recipe: Slow Cooked Pork Stew (crock pot)

SLOW COOKED PORK STEW

1 tablespoon oil
1 (1 1/2 lb.) boneless pork shoulder roast, cut into 1-1/2-inch pieces
1/8 tsp. salt
1/8 tsp. pepper
8 small red potatoes, unpeeled, quartered
2 cups fresh baby carrots, cut in half lengthwise
1 (12 oz.) jar home-style pork gravy
1/4 cup ketchup
1/2 tsp. dried rosemary leaves
1/4 tsp. pepper
1/8 tsp. ground sage

1 1/2 cups frozen cut green beans, thawed

Heat oil in large skillet over high heat until hot. Add pork to skillet; sprinkle with salt and 1/8 tsp. pepper. Cook 3 to 5 minutes or until browned, stirring frequently.

In 4 to 6-quart slow cooker, combine pork and all remaining ingredients except green beans.

Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir in green beans. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until tender.

Makes 6 servings
Adapted from unknown source