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Sunday Pot Roast Recipe

Sunday Pot Roast Recipe

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
TOTAL TIME: Prep: 10 min. + chilling Cook: 8 hours YIELD:14 servings

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 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

  • 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.

Nutritional Facts

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

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MY REVIEW
kylarra User ID: 3875705 257550
Reviewed Dec. 1, 2016

"I haven't tried it yet but would it change the taste if I didn't peel the carrots and potatoes? Because isn't that where most of nutrients are, in the skin?"

MY REVIEW
swinny User ID: 1858482 256747
Reviewed Nov. 13, 2016

"Very good. I did add a little salt and pepper to the gravy!!!!"

MY REVIEW
lshaw@scsk12.org User ID: 6993142 255174
Reviewed Oct. 8, 2016

"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!)"

MY REVIEW
jodygogrannygo User ID: 5599535 255005
Reviewed Oct. 4, 2016

"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!"

MY REVIEW
ms11145 User ID: 1604521 253253
Reviewed Aug. 27, 2016

"Since I had a busy day planned, I took advantage of my slow cooker. Since I grow my own herbs, I was able to take advantage of fresh herbs. The house smelled so good with this cooking all day. Meat was so tender that it literally fell apart getting it out of the slow cooker. Definitely a keeper."

MY REVIEW
cynandtom User ID: 2224843 253069
Reviewed Aug. 23, 2016

"Made this beautiful, slow cooker dinner as is. House smelled divine and tasted even more divine!"

MY REVIEW
dzurcher User ID: 6366355 253011
Reviewed Aug. 22, 2016

"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."

MY REVIEW
mrsh318 User ID: 3583996 252914
Reviewed Aug. 19, 2016

"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."

MY REVIEW
luigimon User ID: 1692040 228650
Reviewed Jun. 28, 2015

"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!!!"

MY REVIEW
ChristySatfield User ID: 2374244 219330
Reviewed Jan. 31, 2015

"Tastes real good but the vegees look yukky after being cooked in the slow cooker."

MY REVIEW
ksyusha User ID: 8184205 218113
Reviewed Jan. 17, 2015

"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."

MY REVIEW
Igraine32 User ID: 7006585 19470
Reviewed Sep. 23, 2014

"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 REVIEW
vonoepen User ID: 4967300 22399
Reviewed Sep. 5, 2014

"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"

MY REVIEW
mkaskela User ID: 6061564 75779
Reviewed Nov. 17, 2013

"Great"

MY REVIEW
gunslinger User ID: 544392 21454
Reviewed Aug. 7, 2013

"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."

MY REVIEW
john1939 User ID: 4591705 23081
Reviewed Mar. 18, 2013

"Still confused about cutting roast in half--lengthwise or crosswise?"

MY REVIEW
grannynutter User ID: 6987309 49403
Reviewed Mar. 10, 2013

"Very tender"

MY REVIEW
Mzt911 User ID: 1288361 48508
Reviewed Mar. 6, 2013

"I did not use caraway,but added thyme,minced garlic and bay...came out great"

MY REVIEW
mooseyard User ID: 4551008 48506
Reviewed Mar. 4, 2013

"Roast had great flavor and the directions were a breeze. Would make again soon to serve at a family gathering...thanks"

MY REVIEW
locomotiveman User ID: 6869909 19469
Reviewed Mar. 3, 2013

"Webster - Pot Roast n. A cut of BEEF braised in a covered pot."

MY REVIEW
ihawkeye User ID: 1768271 19468
Reviewed Mar. 3, 2013

"excellant"

MY REVIEW
aka-cook User ID: 7159112 48467
Reviewed Mar. 3, 2013

"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."

MY REVIEW
Sue Zappa User ID: 1094741 22396
Reviewed Mar. 3, 2013

"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!"

MY REVIEW
hockeygmgp User ID: 2102765 21452
Reviewed Mar. 3, 2013

"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!"

MY REVIEW
MOMOFJASON1 User ID: 6899985 18819
Reviewed Mar. 3, 2013

"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.."

MY REVIEW
sdipiazza User ID: 2106899 19941
Reviewed Mar. 3, 2013

"Instead of browning sauce I browned the roast before putting in the slow cooker."

MY REVIEW
sharon leslie User ID: 4743808 202270
Reviewed Mar. 3, 2013

"I usually put small potatoes in it also. I don't use the caraway seed or the browning sause."

MY REVIEW
deebeth71 User ID: 3712832 42480
Reviewed Mar. 3, 2013

"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."

MY REVIEW
DarLynn4706 User ID: 6637169 48466
Reviewed Mar. 3, 2013

"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."

MY REVIEW
NoName24 User ID: 3998592 46856
Reviewed Mar. 3, 2013

"Not a fan of using the pork."

MY REVIEW
rmaicke User ID: 3661568 45606
Reviewed Mar. 3, 2013

"I thought by definition, that a pot roast is a beef cut."

MY REVIEW
s_deom User ID: 5254197 46760
Reviewed Mar. 27, 2011

"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!"

MY REVIEW
florinda92986 User ID: 3135809 202269
Reviewed Feb. 26, 2009

"absolutely delicious!"

MY REVIEW
irishteabear User ID: 303682 48465
Reviewed Feb. 15, 2008

"Yummy and easy."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer