Slow Cooker Pork Pot Roast Cooks Country Recipes

SLOW COOKER COUNTRY STYLE PORK ROAST RECIPE

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.

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.

SLOW COOKER COUNTRY-STYLE POT ROAST

Steps:

• Dry the roast with paper towels, then season with salt and pepper.
• Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
• Add the roast to the slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• Add the onions, carrots, and 1/4 teaspoon salt.
• Cook until the vegetables are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the wine, scraping up any browned bits.
• Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
• Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
• Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
• Transfer the roast to a carving board and tent loosely with foil.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• Discard the bay leaves.
• Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
• Stir in the parsley and season with salt and pepper to taste.
• Untie the roast and slice 1/2-inch thick.
• Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
• Serve, passing the remaining sauce separately.

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

SLOW COOKER PORK POT ROAST (COOK'S COUNTRY)

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.