Rosemary Pork Stew

1 tablespoon oil
1 1/2 pounds boneless pork shoulder roast -- cut in 3/4" pieces
8 small unpeeled red potatoes -- quartered
2 cups baby carrots -- quartered
12 ounces home-style pork gravy
1/4 cup ketchup
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/8 teaspoon ground sage
1 1/2 cups frozen green beans
1/4 cup half and half

Heat oil in large skillet over medium-high heat until hot. Add pork; cook until browned, stirring frequently. In 3 1/2 to 4 quart slow cooker, combine pork and all remaining ingredients except green beans and half and half. Cover; cook on low for 7 to 8 hours or until pork is tender. Add green beans; cover and cook an additional 20-30 minutes or until tender. Stir in half and half and cook uncovered for 5 minutes.

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