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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..
Reviewed on Mar. 03, 2013 by sdipiazza
Instead of browning sauce I browned the roast before putting in the slow cooker.
Reviewed on Mar. 03, 2013 by sharon leslie
I usually put small potatoes in it also. I don't use the caraway seed or the browning sause.
Reviewed on Mar. 03, 2013 by deebeth71
This is one way I have cooked pork loin for many years...minus the caraway seed and beef broth! There is plenty of moisture in the pork without added broth. I usually put my pork into my crock pot frozen...then add the seasonings...turn to high and begin cooking. I add the vegetables, and after it has cooked all day, I use vegetable broth and 1 to 2 TBSP cornstarch added to the drippings to make a thin gravy. I do not use the browning sauce...no need. This falls apart most of the time...very tender.
Reviewed on Mar. 03, 2013 by DarLynn4706
First of all, to the person who says a pot roast has to be beef, I would say that the key words are "pot roast" meaning that, by definition, it implies any roast cooked in a pot (rather than an open pan). It actually originated years back when the hunk of meat got cooked slowly, in a covered pot, atop the stove. I only just learned to cook a pork loin using this method and it's absolutely wonderful (minus the caraway); however, I prepare it in a covered roasting pan and bake in the oven at 325. Served it to 8 guests a couple of weeks ago and I'm still hearing raves.
Reviewed on Mar. 03, 2013 by NoName24
Not a fan of using the pork.
Reviewed on Mar. 03, 2013 by rmaicke
I thought by definition, that a pot roast is a beef cut.
Reviewed on Mar. 27, 2011 by s_deom
This was the best roast I have ever made. It was quite easy and I only received positive comments. Love a roast that is flavorful and tender!
Reviewed on Feb. 26, 2009 by florinda92986
absolutely delicious!
Reviewed on Feb. 15, 2008 by irishteabear
Yummy and easy.
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