Slow Cooker Balsamic Pork Roast With Scalloped Potatoes And Easy Steamed Broccoli Recipes

CROCK POT BALSAMIC PORK ROAST

Steps:

• Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
• Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
• Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
• Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
• Break apart lightly with two forks and put back into the slow cooker.
• Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

SLOW-COOKED PORK ROAST DINNER

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

BALSAMIC BROWN SUGAR GLAZED PORK ROAST IN THE SLOW COOKER

Steps:

• Layer sliced onion in the bottom of the slow cooker. Place pork roast on top of onions.
• Mix together salt, pepper, garlic powder, and thyme - sprinkle on the roast.
• Pour stock carefully around the side of the roast.
• Cook on LOW for 5-6 hours, or high for 4-5.
• 30 minutes before the roast is done, mix together brown sugar, water, soy sauce, and balsamic vinegar in a small pot. On medium-low heat, bring the mixture to a simmer. Reduce by about 1/3 or until slightly thick. Set glaze aside.
• When roast is done, take out of slow cooker and place in a roasting pan.
• Heat oven to 450 degrees.
• Pour 1/3 of the glaze over the roast and place in the oven. Continue to glaze roast every 5 minutes until glaze is used up.
• Take roast out of oven, loosely tent with foil and let rest for 10 minutes.
• Slice or shred with a fork. Serve with extra drippings.

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.