Crock Pot Pork Marengo - cooking recipe

Ingredients

2 lbs boneless pork shoulder, cut into 1-inch cubes
1 medium yellow onion, peeled and chopped
2 tablespoons canola oil
2 medium carrots, peeled and cut into 1-inch pieces
1 (16 ounce) can diced tomatoes
1 teaspoon chicken bouillon granule
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 dash black pepper
1 cup sliced mushrooms
1/3 cup water
3 tablespoons flour

Preparation

Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
Transfer meat and onion to crock pot. Add carrots.
In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme and pepper and mushrooms.
Stir together, scraping browned bits from bottom of skillet.
Pour over pork.
Cover; cook on LOW for 8 hours. Turn to HIGH.
Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste.
Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally.
Serve over cooked rice or pasta.