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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 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
  • 1 large onion, halved and sliced
  • 1 boneless pork loin roast (2-1/2 pounds)
  • 4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
  • 1 package (16 ounces) frozen sliced carrots
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Nutritional Facts

4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup sauce 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. In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Add roast, potatoes and carrots. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until meat and potatoes are tender.
  2. Remove pork and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast 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 sauce 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
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 3, 2015

"Great taste. Due to husband's sensitivity to vinegar, I only used 1 T of Balsamic instead of 3 T of cider vinegar. It did the trick, he didn't notice it & LOVED the roast & this is a man who doesn't hand out compliments willy-nilly. Also used fresh baby carrots, unpeeled Yukon Gold potatoes, & Brown sugar. Crock pot on high for 6 hours & 2 on low. Was super tender! Next time I will double the sauce for gravy to have plenty for warm ups. TRY THIS ONE!"

MY REVIEW
Reviewed Feb. 27, 2015

"Oh my gosh, is this good!!!! Wonderful flavor. Making it again!!!!"

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..."

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