 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
|
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. Ingredients:
1 teaspoon dried oregano |
1/2 teaspoon onion salt |
1/2 teaspoon caraway seeds |
1/2 teaspoon pepper |
1/4 teaspoon garlic salt |
1 boneless whole pork loin roast (3-1/2 to 4 pounds), trimmed |
6 medium carrots, peeled and cut into 1-1/2-inch pieces |
3 large potatoes, peeled and quartered |
3 small onions, quartered |
1-1/2 cups beef broth |
1/3 cup all-purpose flour |
1/3 cup cold water |
1/4 teaspoon browning sauce, optional |
Directions:
1. In a small bowl, combine the first five ingredients; rub over roast. Wrap in plastic wrap and refrigerate overnight.
2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. In a small bowl, mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. If desired, add browning sauce. Serve roast with gravy. Yield: 14 servings.
|
|