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
to 10 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
Lisa

http://www.nancyskitchen