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This pot roast 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. —Brandy Schaefer, Glen Carbon, Illinois
Nutritional 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.
Originally published as Sunday Pot Roast in Country Pork , p63
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 18, 2013 by john1939
Still confused about cutting roast in half--lengthwise or crosswise?
Reviewed on Mar. 10, 2013 by grannynutter
Very tender
Reviewed on Mar. 06, 2013 by Mzt911
I did not use caraway,but added thyme,minced garlic and bay...came out great
Reviewed on Mar. 04, 2013 by mooseyard
Roast had great flavor and the directions were a breeze. Would make again soon to serve at a family gathering...thanks
Reviewed on Mar. 03, 2013 by locomotiveman
Webster - Pot Roast n. A cut of BEEF braised in a covered pot.
Reviewed on Mar. 03, 2013 by ihawkeye
excellant
Reviewed on Mar. 03, 2013 by aka-cook
This recipe is a definite "keeper", much like my own that I make, but I made this just the way it said. The family is not crazy about the caraway seeds, so I just left them out. I believe it is called "common horse sense" if a recipe calls for an ingredient that you know your family does not like, just leave it out. There, problem solves - if there is one. To each of you with positive input and the person that is "new to all of this", welcome aboard in learning the fine art of good old fashioned cooking. To me, cooking is a wonderful world.
Reviewed on Mar. 03, 2013 by Sue Zappa
I made another pork roast recipe where I had to cut the roast in half. I believe it's to make sure the middle of the roast cooks thoroughly as undercooked pork can be dangerous to eat. Yes, use both halves of the roast! There's no such thing as a dumb question--even experienced cooks have questions! Good luck!
Reviewed on Mar. 03, 2013 by hockeygmgp
I'm just confused on why you have to cut the roast in half? To fit the pan? And the receipt just calls for half a roast? Sorry I'm so remedial, new to this. Cut lengthwise or just in half and use only one portion? Help!
Reviewed on Mar. 03, 2013 by MOMOFJASON1
I DO NOT LIKE PORK LOIN ROAST IN THE SLOW COOKER. i make in the oven on bke at 350. I PUT VEGETABLES ON THE BOTTOM OF PAN CUT UP WIT SOME GARLIC POWDER,PEPPER, SALT, AND A LITTLE OIL. i put the roast on top of veg.cut a few slits in meat and put in garlic clove.PUT WINE OVER MEAT WITH SEASONING AND OIL. you can oput on orange slices or other fruit it you want. COOK TO A LITTLE OVER 120 -130 UNTIL STILL PINK IN SIDE. medium rade and slice..
I DO NOT LIKE PORK LOIN ROAST IN THE SLOW COOKER. i make in the oven on bke at 350. I PUT VEGETABLES ON THE BOTTOM OF PAN CUT UP WIT SOME GARLIC POWDER,PEPPER, SALT, AND A LITTLE OIL. i put the roast on top of veg.
cut a few slits in meat and put in garlic clove.PUT WINE OVER MEAT WITH SEASONING AND OIL. you can oput on orange slices or other fruit it you want. COOK TO A LITTLE OVER 120 -130 UNTIL STILL PINK IN SIDE. medium rade and slice..
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