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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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For a complete meal-in-one, you'll savor this slow-cooked ham, broccoli and rice dish that has all the goodness of an oven-baked casserole. It's perfect for a Sunday afternoon dinner, informs Krista Harrison of Brazil, Indiana. Ingredients:
1 pound carrots |
1-1/2 cups water |
1 envelope onion soup mix |
2 garlic cloves, minced |
1/2 teaspoon celery seed |
1 boneless pork shoulder butt roast (4 to 6 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds, cabbage, cut into 2-inch pieces |
Directions:
1. Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours.
2. Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender.
3. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast. Yield: 8-10 servings.
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