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Sunday Pot Roast

Sunday Pot Roast
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
12-14 ServingsPrep: 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 or
  • until meat is tender.
  • 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
© Taste of Home 2013

2 of 2

Sunday Pot Roast (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013