PERFECT CROCK POT PORK ROAST
Are you looking for the perfect recipe to use with a pork roast? Then you don't want to miss this Perfect Crock Pot Pork Roast recipe! It is amazing!
Provided by Aunt Lou
Categories Main
Time 5h5m
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray
- Place your roast in your 4-quart crock pot fat side up
- Surround your roast with your potato wedges, onion halves and carrots
- Mix together one of your brown gravy mixes with 1 cup cold water
- Pour over your roast and veggies
- Cover and cook on low for 5-6 hours (total)
- An hour before serving, mix together your remaining brown gravy mix and 1 cup cold water
- Pour over roast and veggies
- Cover again for the last hour of cooking.
Nutrition Facts : Calories 215 kcal, Carbohydrate 4 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER PORK AND BEEF ROAST
Loved this recipe! Every bite reminds me of Sunday dinners long ago... what a wonderful feeling.
Provided by Gail Springsteen
Categories Roasts
Time 6h15m
Number Of Ingredients 13
Steps:
- 1. Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
- 2. Put your prepared vegetables in your slow cooker. Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker, and it was quite full. If you have a smaller one, adjust your ingredients so it all fits. Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting--use what works for your slow cooker.
- 3. When done to your liking, remove the meat and vegetables to a platter or bowl. Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker, and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
- 4. You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!
CROCK POT COUNTRY PORK ROAST (OR BEEF)
Easy way to make a nice roast along with potatoes & carrots or even celery if you like... You can also flavor further with your favorite seasonings to suit your taste. So simple using the crock pot. This is a great comfort food perfect for the Fall & Winter months.
Provided by BlondieItaliana
Categories Roast Beef
Time 5h35m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Coat crock with olive oil. Slice onion into 3 thick slices & place on bottom of crock. Place roast on top of onion. Add potatoes & carrots around roast.
- Mix dry soup mix with 1 cup of water & pour over roast & vegetables.
- Brush Kitchen Bouquet onto roast. Sprinkle roast with rest of seasonings to taste. (You can also add thyme, rosemary, oregano, etc.)
- Cover and cook on high for 5-6 hours or on low for 10-12 hours.
Nutrition Facts : Calories 799.7, Fat 23.2, SaturatedFat 8, Cholesterol 285.8, Sodium 382.3, Carbohydrate 37.6, Fiber 5.5, Sugar 5.4, Protein 104.3
SLOW COOKER PORK POT ROAST (COOK'S COUNTRY)
Read Cook's Country Recipe Notes below. Also, browning is a key element. Unsure how to truss? There are many tutorials on the web. It's easy.
Provided by gailanng
Categories Pork
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
- Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker.
- Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
- Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
- Cook's Country Notes: TWO ROASTS ARE BETTER THAN ONE.
- Use two smaller roasts for this recipe, because the meat cooks more quickly and the small roasts are easier to manage in the slow cooker-and to find in the supermarket. Most boneless pork shoulder roasts come bound in string netting, which is difficult to remove after cooking. We prefer to cut the netting off before cooking, trim the roasts and then tie each one with cooking twine. If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.
- Remove the netting from the pork roasts. Open each roast and trim any excess fat.
- Tie the roasts separately. To ensure even cooking, fold the smaller lobes under, then tie each roast with kitchen twine every 1 1/2 inches around the circumference and once around the length.
Nutrition Facts : Calories 877.8, Fat 61.2, SaturatedFat 20.4, Cholesterol 201.5, Sodium 283.9, Carbohydrate 28.2, Fiber 6.2, Sugar 12.7, Protein 50
SLOW COOKER COUNTRY STYLE PORK ROAST RECIPE
The slow cooker is one of my favorite ways to cook a pork roast and this recipe is one of the best- plus, it makes it's own gravy!
Provided by Six Sisters
Yield 8
Number Of Ingredients 12
Steps:
- Spray the inside of your slow cooker with non-stick cooking spray.
- Place carrots in the bottom of the slow cooker.
- Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
- Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
- Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
- Remove roast from slow cooker and using a slotted spoon, remove the carrots.
- Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
- Serve with mashed potatoes and pour gravy on top.
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