Sunday Pot Roast
Country Pork
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This recipe proves you don't have to slave over a hot stove to prepare a delicious down-home dinner like Grandma used to make. The roast turns out tender and savory every time.
SERVINGS: 12-14
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. + chilling Cook: 8 hours
Ingredients:
- 1 teaspoon dried oregano
- 1/2 teaspoon onion salt
- 1/2 teaspoon pepper
- 1/2 teaspoon caraway seed
- 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:
Cut roast in half. In a small bowl, combine the seasonings; rub over roast. Wrap in plastic wrap and refrigerate overnight.
Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast and place in the slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer.
Transfer roast and vegetables to a serving platter; keep warm. Pour broth into a saucepan. Combine flour and water until smooth; stir into broth. Bring to a boil; boil and whisk for 2 minutes. Add browning sauce if desired. Serve with roast. Yield: 12-14 servings.