Slow Cooker Pork Roast with Vegetables

Slow Cooker Pork Roast with Vegetables

Slow Cooker Pork Roast with Vegetables is one of the perfect comfort foods. To begin with, the aromas in the house while it is cooking in the slow cooker will send you over the top. Since there’s just two of us I am cooking for, I always have leftovers–I use a large enough roast and cut up enough vegetables to be sure to have seconds. And the sauce is pretty tasty too.

I like to make a thick gravy with the drippings left in the crockpot. I generally have the first round with just the meat and vegetables. Then when I am ready for the seconds, I take the leftovers out of the fridge, skim off any fat on top, put the firmed-up drippings in a saucepan , and thicken the drippings with a cornstarch and milk slurry. Why not serve Slow Cooker Pork Roast with Vegetables alongside my Ooey Gooey Butter Bars for dessert. You will be glad you did!

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Slow Cooker Pork Roast with Vegetables:

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Slow Cooker Pork Roast with Vegetables
Prep Time
10 mins
Cook Time
7 hrs
Total Time
7 hrs 10 mins
 
Slow Cooker Pork Roast with Vegetables is one of the perfect comfort foods. To begin with, the aromas in the house while it is cooking in the slow cooker will send you over the top.
Course: Main Course
Cuisine: American
Servings: 6
Ingredients
  • 5 plus pounds pork roast
  • 1/2 cup Country Bob's All Purpose Sauce
  • 1/2 cup soy sauce
  • 1/2 cup zesty Italian dressing
  • 1 large onion, cut in half and then quarter each half
  • 6 medium potatoes, quartered
  • 10 ounces baby carrots
  • 2 tablespoons corn starch
  • 1/3 cup milk
  • salt and pepper to taste
Instructions
  1. Add the pork roast to the slow cooker along with the onions.

  2. In another bowl, mix the Country Bob's, soy sauce and dressing and pour over the roast.

  3. Cook on high for 5 hours or low for 8 hours.

  4. Cut the vegetables as indicated above.

  5. Add the carrots and cook for another hour at high.

  6. Add the potatoes, season to taste with salt and pepper and cook on high for another hour until all is done.

  7. Serve with a little of the drippings.

  8. When serving the leftovers, remove from the fridge and skim the fat off and discard.

  9. Warm the meat and vegetables in the microwave.

  10. Add the drippings to a pan and heat on medium heat to dissolve.

  11. Combine the corn starch and milk to make a slurry.

  12. Slowly add the slurry to the drippings, stirring constantly over medium meat until the gravy is thickened.

  13. Serve the gravy over the leftover meat and vegetables.

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