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
Preparation
Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on Low heat setting 6 to 7 hours.
In small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to High. Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.
