Name: Slow-Cooker Pork and Veggie Stew
Prep time: 25 min
Total time: 7 h 10 min
Yield: 1
Ingredients: 1 1/2 lb pork boneless loin roast, trimmed of fat; 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups); 1 medium onion, chopped (1/2 cup); 2 cups 1/2-inch cubes peeled parsnips; 1 1/2 cups 1-inch cubes peeled butternut squash; 1 carton (32 oz) Progresso™ chicken broth (4 cups); 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves; 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons Gold Medal™ all-purpose flour; 3 tablespoons butter or margarine, softened

Slow-Cooker Pork and Veggie Stew

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Prep Time:
25 minutes

Total Time:
7 hours 10 minutes

Prep in the morning for an easy, hearty dinner ready when you are!

Ingredients:

1 1/2 lb pork boneless loin roast, trimmed of fat
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 cups 1/2-inch cubes peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened

Instructions:

Cube the pork into 1-inch pieces, then combine it with all the remaining ingredients in a 4- to 5-quart slow cooker, leaving out the flour and butter.
Cook on low heat setting for 6 to 7 hours with the pot covered.
Combine the flour and butter in a small bowl. Gradually incorporate the mixture into the stew until well blended. Increase the heat to High, cover, and cook for 30 to 45 minutes, stirring occasionally, until the stew has thickened.

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