Ingredients
1
tablespoon vegetable oil
1 1/2
lb boneless pork shoulder roast, cut into 1 1/2-inch pieces
1/8
teaspoon salt
1/8
teaspoon pepper
8
small unpeeled red potatoes, quartered (4 cups)
2
cups ready-to-eat baby-cut carrots, cut in half lengthwise
1
jar (12 oz) pork gravy
2
tablespoons ketchup
1/2
teaspoon dried rosemary leaves
1/4
teaspoon pepper
1/8
teaspoon ground sage
1 1/2
cups frozen cut green beans, thawed
Preparation
In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
Cover; cook on Low heat setting 7 to 8 hours.
About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.
