Sunday Pot Roast Recipe
- 1 teaspoon dried oregano
- 1/2 teaspoon onion salt
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
- 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
- 1. Combine first five ingredients; rub over roast. Wrap in plastic; refrigerate overnight.
- 2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
- 3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables. Yield: 14 servings.
1 serving: 217 calories, 5g fat (2g saturated fat), 57mg cholesterol, 230mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Reviews for Sunday Pot Roast
"Wonderful flavors from this herb-seasoned pork loin and veggie combo! And so tender. I made mashed potatoes for the gravy to nestle in--that's what the guys in my family crave--and just put in extra carrots and onions in the crock. Hubby went back for a second whole plate! I was even more fortunate to have bought the pork loin on sale. WILL make again this coming fall/winter. Thanks Brandy (and Aunt Elvira, of course!)"
"I have prepared this twice. Great flavor and lots of ways to use any leftovers. The pork is fork tender. Many requests for the recipe!"
"This recipe did a great job making the roast so tender and I love when you can have an all in one meal that cooks in the slow cooker. However my husband and daughter did not like the caraway seed so I will not make this again, though I might adjust with different seasoning in the rub to come up with a flavor we all can like."
"I used fresh oregano and that was just too strong. I followed recipe for cutting potatoes, however they tasted gummy when cooked. Not sure why. Carrots were cooked fine though. Wasn't a favorite."
"This is wonderful!!!! Followed the recipe, but I did not make the gravy, though I'm sure that would be good, too. But I just sliced the pork, put it on the plate with the veggies, and spooned the juice over it. One of my new favorites!!!"
"Tastes real good but the vegees look yukky after being cooked in the slow cooker."
"All cooked well through. I didn't do the rub overnight as I had no time to do that. It was good, but it did lack some salt and some taste to it. Would not be my #1 recipe choice."
"I didn't do the rub overnight, because I didn't realize that was in the recipe. I don't know if it would have been more savory if I had. I thought this was still really good. Especially after I dumped a ton of salt on my individual serving. Hubby and child did the same and liked it. The pork came out super tender."
"My pork still has two hours to cook. I cut a slice and it is a little dry. why does john l939, hockeygmgp and sue zappa talk about cutting roast in half. I do not see that in the directions. with two hours to go and I hope it gets as tender as people say, because it is not there yet. will let you know. thanks, Sukie"
"A delicious alternative from your traditional beef roast. So easy to prepare, let it cook all day long and come home to the wonderful aroma and a very flavorful meal."
"Still confused about cutting roast in half--lengthwise or crosswise?"
"I did not use caraway,but added thyme,minced garlic and bay...came out great"
"Roast had great flavor and the directions were a breeze. Would make again soon to serve at a family gathering...thanks"
"Webster - Pot Roast n. A cut of BEEF braised in a covered pot."
"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."
"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!"
"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!"
"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.."
"Instead of browning sauce I browned the roast before putting in the slow cooker."
"I usually put small potatoes in it also. I don't use the caraway seed or the browning sause."
"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."
"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."
"Not a fan of using the pork."
"I thought by definition, that a pot roast is a beef cut."
"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!"
"Yummy and easy."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer