CROCK-POT PORK SHOULDER ROAST

3-4 lb. stuffed and seasoned pork shoulder roast
2 c. beef broth or chicken broth or water
1 (.7 oz.) packet of Good Seasons Italian Dressing mix
1 (.75 oz.) packet of dried Mushroom Gravy Mix (McCormick’s)
1 (1 oz.) packet of Hidden Valley Ranch Dressing
1 (14.5-oz.) can diced tomatoes
8 oz. chopped onion mix
8-10 mini variety colored peppers, thinly sliced
1 (8-oz.) carton of sliced mushrooms
Salt, red/black pepper
Wondra, if needed to thicken gravy
Chopped green onions or parsley, garnish

1. Place the seasoned roast in bottom of your crock pot or slow cooker.
2. Place the sliced bell peppers and mushrooms on top of the roast.
3. In a bowl, mix the 3 dried packets with your 2 c. of liquid. Mix well.
4. Add to the bowl the tomatoes and chopped onions.
5. Pour this mixture over the roast.
6. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
7. If your gravy is not thick enough, follow directions on the container of WONDRA and this will thicken your gravy.
8. Garnish with chopped green onions or parsley.
*****Leftovers make great sandwiches. You can also add veggies like diced potatoes, yams, carrots to the crock pot if desired.