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Slow-Cooker Harvest Pork Stew
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Prep Time:
15 minutes
Total Time:
8 hours 35 minutes
Easy to prepare, return home to a comforting and satisfying meat and potatoes meal.
Ingredients:
  • 1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inch pieces
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic-pepper blend
  • 1 bag (20 oz) refrigerated cooked new potato wedges
  • 2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1 medium onion, cut into thin wedges
  • 1 jar (12 oz) home-style pork gravy
  • 2 tablespoons chili sauce
  • 1 cup frozen sweet peas
Instructions:
  • In a 3 1/2- to 4-quart slow cooker, coat the pork with flour, seasoned salt, and garlic-pepper blend. Add in the potatoes, carrots, onion, gravy, and chili sauce.
  • Cover and let it slowly cook on a Low heat setting for 8 to 9 hours.
  • Around 20 minutes before serving, gently fold in frozen peas. Cover and simmer on Low heat for an additional 20 minutes until the peas are tender.

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