Pennsylvania Pot Roast

*I stole this picture from the Taste of Home website because I didn't take a picture of mine.

Pennsylvania Pot Roast
Recipe from the Taste of Home cookbook

1 Boneless pork shoulder roast (2 1/2 to 3 lbs), halved
1-1/2 cups beef broth
1/2 cup sliced green onions
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
6 Medium red potatoes, cut into 2-inch chunks
4 Medium carrots, cut into 2-inch chunks
7-8 fresh mushrooms, quartered
1/4 cup all-purpose flour
1/2 cup cold water

Place roast in a 5 quart slow cooker; add the broth, onions and seasonings. Cover and cook on high for 2 hrs. Add the vegetables. 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 cups 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.