Pork Roast With Veggies (Crock-Pot) |
|
 |
Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
|
Not sure where I found this online, but I altered it (for fat/calorie content) and we really love this. I use my own homemade apple butter for this that I love! :) Enjoy and if you figure out where this came from, let me know! Ingredients:
3 lbs boneless pork roast |
1 teaspoon olive oil |
1 acorn squash |
2 sweet potatoes, peeled |
1/2 cup apple butter |
3 tablespoons prepared horseradish |
1 tablespoon cornstarch |
1/2 teaspoon ground allspice |
1/4 teaspoon pepper |
1 cup low fat, low sodium chicken broth |
1 teaspoon dried thyme leaves |
Directions:
1. Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.
2. While that's cooking, cut the acorn squash into 8 wedges and remove seeds. Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
3. In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
4. Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.
|
|