Slow Cooked Pork Stew

Source: Jan Taylor

1 tablespoon oil
1 (1 1/2 pound) boneless pork shoulder roast, cut into 1 1/2-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
8 small red potatoes, unpeeled, quartered
2 cups fresh baby carrots, cut in half lengthwise
1 (12 ounce) jar home-style pork gravy
1/4 cup 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

Heat oil in large skillet over high heat until hot. Add pork to skillet; sprinkle with salt and 1/8 tsp. pepper. Cook 3 to 5 minutes or until browned, stirring frequently.

In 4 to 6-quart slow cooker, combine pork and all remaining ingredients except green beans.

Cover; cook on LOW setting for 6 to 8 hours.

About 20 minutes before serving, stir in green beans. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until tender.

Makes 6 servings.