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Sunday Pot Roast

 Sunday Pot Roast
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. —Brandy Schaefer, Glen Carbon, Illinois
14 ServingsPrep: 10 min. + chilling Cook: 8 hours

Ingredients

  • 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 whole 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

Directions

  • In a small bowl, combine the first five ingredients; rub over roast.
  • Wrap in plastic wrap and refrigerate overnight.
  • Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth.
  • Unwrap roast; place in slow cooker. Cook, covered, on low 8-10 hours
  • or until meat and vegetables are tender.
  • Transfer roast and vegetables to a serving platter; tent with foil.
  • Pour cooking juices into a small saucepan. In a small bowl, mix
  • flour and water until smooth; stir into pan. Bring to a boil; cook
  • and stir 2 minutes or until thickened. If desired, add browning

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Sunday Pot Roast (continued)

Directions (continued)

  • sauce. Serve roast with gravy. Yield: 14 servings.
Nutritional Facts: 1 serving equals 233 calories, 5 g fat (2 g saturated fat), 56 mg cholesterol, 249 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer