Ingredients
1 1/2
lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inch pieces
1
tablespoon Gold Medal™ all-purpose flour
1
teaspoon seasoned salt
1/2
teaspoon garlic-pepper blend
1
bag (20 oz) refrigerated cooked new potato wedges
2
cups ready-to-eat baby-cut carrots, cut in half lengthwise
1
medium onion, cut into thin wedges
1
jar (12 oz) home-style pork gravy
2
tablespoons chili sauce
1
cup frozen sweet peas
Preparation
In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
Cover; cook on Low heat setting 8 to 9 hours.
About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.
