Slow Cooker Pork Stew - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless pork shoulder, cut into 1-1/2-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups unpeeled red potatoes, quartered
2 cups ready-to-eat baby carrots, cut in half lengthwise
1 (12 ounce) jar pork gravy
2 tablespoons ketchup
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1/8 teaspoon ground sage
1 1/2 cups green giant valley fresh steamers frozen cut green beans, thawed

Preparation

In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
Cover; cook on Low heat setting 7 to 8 hours.
About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.