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Slow-Cooked Pork Roast Dinner Recipe
Slow-Cooked Pork Roast Dinner Recipe photo by Taste of Home

Slow-Cooked Pork Roast Dinner Recipe

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This easy and delicious recipe will give you the moistest pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender if there are any leftovers. Jane Montgomery - Piqua, Ohio
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 8 servings

Ingredients

  • 1 large onion, halved and sliced
  • 1 boneless pork loin roast (2-1/2 pounds)
  • 4 medium potatoes, peeled and cubed
  • 1 package (16 ounces) frozen sliced carrots
  • 1 cup hot water
  • 1/4 cup sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Nutritional Facts

4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup gravy equals 304 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 401 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Directions

  1. Place onion in a 5-qt. slow cooker. Add the pork, potatoes and carrots. Whisk the hot water, sugar, vinegar, soy sauce, ketchup, salt, pepper, garlic powder and chili powder; pour over pork and vegetables. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Remove pork and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.
Originally published as Slow-Cooked Pork Roast Dinner in Healthy Cooking August/September 2008, p50

Nutritional Facts

4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup gravy equals 304 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 401 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow-Cooked Pork Roast Dinner

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 29, 2013

I used onions from the garden and dried carrots from last years garden and my whole family loved this recipe. The roast was tender and juicy and the gravy was rich and the best I'd had in quite a while.

MY REVIEW
Reviewed Aug. 23, 2011

I almost didn't make this recipe based upon the few negative reviews. I thought it was great recipe. I love slow cooker roast recipes with the vegetables included, then I get my whole meal prepared at once! I didn't find the vinegar to be overwhelming. My whole family enjoyed the meal.

MY REVIEW
Yeg
Reviewed Mar. 17, 2011

There was simply an overpowering taste of vinegar. Plus when I made the "gravy" it was so thick it looked like tapioca. I'm not sure the ketchup was necessary, either. But, this is just my opinion...

MY REVIEW
Reviewed Oct. 1, 2010

This dish was easy to make. The the meat & veggies cooked up great and I had even put the pork in still frozen. My family & I just didn't care for the seasoning.

MY REVIEW
Reviewed Aug. 10, 2009

The taste of the apple cider vinegar was very strong. I doubled the liquids/seasonings because I added a lot of vegetables to stretch it out to feed several people. The meat wasn't particular tender, even though I cooked it overnight in the crockpot.

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