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Sunday Pot Roast Recipe

Photo by: Taste of Home

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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.

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12-14 Servings
Prep: 10 min. + chilling Cook: 8 hours

Ingredients

1 boneless whole pork loin roast (3-1/2 to 4 pounds), trimmed
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon garlic salt
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 the 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; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast. Yield: 12-14 servings.

Nutrition Facts: 1 serving (4 ounces) equals 234 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 232 mg sodium, 21 g carbohydrate, 2 g fiber, 25 g protein.

Sunday Pot Roast published in Country Pork , p63

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