Slow Cooker Pork Roast with Vegetables Pork roast, slow cooked in the crockpot and simply seasoned with garlic salt, freshly cracked black pepper, Cajun seasoning, thyme and sage and topped with cream of mushroom soup. Ingredients 1 (4 to 6 pound) boneless Boston butt pork roast Garlic salt, to taste Freshly cracked black pepper, to taste Cajun seasoning (like Slap Ya Mama), to taste 2 tablespoons of olive oil or vegetable oil 1/2 cup of water 3 large carrots, scraped and cut into chunks 1 stalk of celery, cut into chunks 10 small new red potatoes, scrubbed and cut into quarters 1 or 2 (10-3/4 ounce) cans of cream of mushroom soup 1/2 teaspoon of dried thyme 1 teaspoon of dried sage Instructions Heat oil in a stainless steel skillet over medium high. Sprinkle garlic salt, pepper and Cajun seasoning generously on all sides of the roast. Brown the roast in the oil on all sides. Pour off the excess fat and add 1/2 cup of water to the skillet to scrape up the browned bits in the bottom. Add the carrots, celery and potatoes to the bottom of a 6 quart slow cooker. Pour the juices from the skillet over the veggies and sprinkle with freshly cracked black pepper. Make a well in the center of the vegetables and transfer the roast, fat side up, to the slow cooker. Smear the mushroom soup on top and sprinkle with the thyme and sage. Cover and cook 7 to 8 hours on high, 9 to 10 on low. Times will vary according to how your slow cooker works. Roast will be fall apart tender. Remove in large sections to a platter, trimming off any excess fat, add the veggies around the roast and tent with foil while you make gravy with drippings if desired. Use a gravy separator to remove the fat. Can also skim off the fat and spoon drippings over the roast. Add a side salad, green veggies, rolls or bread and iced tea, for a complete meal. ~Cooks Notes~ I used a 6 pound boneless Boston butt, which I cooked about 7 hours. Can also trim some of the fat cap off if desired. Substitute a bone-in pork roast, or a leaner pork loin roast, just keep in mind the size and adjust time appropriately. For a 3 to 4 pound loin, probably about 6 to 8 hours on low. If using a loin, increase the cream soup to two cans. If you prefer, you can stud the roast with slivers of garlic, and substitute kosher salt for seasoning. To make gravy mix together 1 tablespoon of cornstarch with 1 tablespoon of water or milk. Use a fat separator to remove the fat from the slow cooker drippings and transfer drippings to a large skillet. Bring to a boil and whisk in the cornstarch slurry; reduce heat to medium and whisk until mixture thickens and reaches desired consistency. Read more here deepsouthdish/2012/01/slow-cooker-pork-roast-with-vegetables.html
Posted on: Mon, 21 Oct 2013 13:19:23 +0000
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