Roast Pork Slow Cooker Recipes

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SLOW COOKER PORK ROAST

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6



Slow Cooker Pork Roast image

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

SLOW-ROASTED PORK SHOULDER

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7



Slow-Roasted Pork Shoulder image

Steps:

  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

SLOW COOKER PORK ROAST

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17



Slow Cooker Pork Roast image

Steps:

  • Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
  • Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
  • Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
  • Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
  • Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
  • Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
  • While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
  • Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

SLOW-COOKER PORK ROAST

This easy pork roast is a hands-off dinner party main, thanks to your slow cooker. Marinate the boneless pork shoulder in advance for a low-stress menu.

Provided by Anna Stockwell

Yield Serves 8-10

Number Of Ingredients 10



Slow-Cooker Pork Roast image

Steps:

  • The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
  • If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
  • Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
  • Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.

6 anchovy fillets
6 cloves garlic
¼ cup Dijon mustard, preferably but not necessarily country-style (grainy)
2 Tbsp. kosher salt
1 Tbsp. light brown sugar
1 tsp. freshly ground black pepper
¼ tsp. ground allspice
1 (approximately 6-pound) boneless pork shoulder (Boston butt) roast, tied (ask your butcher to tie it for you)
Handful of chopped fresh herbs, such as flat- leaf parsley or cilantro (optional)
Pickled Peppercorn Vinaigrette, to serve

TENDER PORK ROAST IN THE SLOW COOKER

Make and share this Tender Pork Roast in the Slow Cooker recipe from Food.com.

Provided by kittycatmom

Categories     Pork

Time 8h5m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 5



Tender Pork Roast in the Slow Cooker image

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker.
  • Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm.
  • If desired, skim fat from pan juices and thicken for gravy.

Nutrition Facts : Calories 404.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 146.2, Sodium 778.7, Carbohydrate 12, Fiber 0.6, Sugar 10.4, Protein 49.8

1 (3 lb) boneless pork roast
1 (8 ounce) can tomato sauce
1/2 cup low sodium soy sauce
1/3 cup brown sugar
2 teaspoons ground mustard

TANGY SLOW COOKER PORK ROAST

This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.

Provided by K

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 11



Tangy Slow Cooker Pork Roast image

Steps:

  • Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
  • Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 9.4 g, Cholesterol 66.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 482.8 mg, Sugar 7.6 g

1 large onion, sliced
2 ½ pounds boneless pork loin roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce, or to taste

GARLIC PORK ROAST (FOR THE SLOW COOKER)

We have this on a regular basis because the local grocery often run sales on pork. Takes about 15 minutes in the morning and dinner is ready when you get home. House smells good when you walk in too!

Provided by Sandy in Oklahoma

Categories     One Dish Meal

Time 7h15m

Yield 8-10 serving(s)

Number Of Ingredients 11



Garlic Pork Roast (For the Slow Cooker) image

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
  • Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
  • Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

Nutrition Facts : Calories 391.5, Fat 16.3, SaturatedFat 3, Cholesterol 108.9, Sodium 524.5, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 39.2

1 (3 lb) boneless pork loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 cup chicken broth
1 medium onion, sliced
6 garlic cloves, peeled
8 slices fresh lemon peel (3x1/2-inch each)
1 1/2 lbs red potatoes, cut in 1/2-inch thick slices
1 (16 ounce) bag peeled baby carrots
1/2 teaspoon dried thyme

SLOW-COOKED PORK ROAST DINNER

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15



Slow-Cooked Pork Roast Dinner image

Steps:

  • In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast 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 cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :

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), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water

SLOW-COOKED PORK ROAST

Here's a tasty meal that's wonderful for summer because the oven never needs to heat up. It is so flavorful and is sure to become a favorite. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11



Slow-Cooked Pork Roast image

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 364mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 22g protein.

2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 cup barbecue sauce
2 tablespoons unsweetened apple juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon minced garlic
2 teaspoons grated lemon zest
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 boneless pork loin roast (3 to 4 pounds)

SLOW-ROAST PORK SHOULDER

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Provided by James Martin

Categories     Dinner, Main course

Time 6h50m

Number Of Ingredients 7



Slow-roast pork shoulder image

Steps:

  • In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
  • Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
  • Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
  • Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
  • Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium

1 tsp black treacle
2 tbsp cider vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp chilli powder
2.7kg boned pork shoulder

SLOW COOKER PORK LOIN

Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 5h30m

Yield Serves 4-6

Number Of Ingredients 12



Slow cooker pork loin image

Steps:

  • Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
  • Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
  • Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
  • Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium

1½ tsp fennel seeds
3 sprigs fresh thyme
2 garlic cloves
2 tbsp rapeseed or olive oil
300g shallots
about 1.8kg pork loin, skin removed and fat well-scored (cut from the thicker end of the joint)
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples, such as braeburns or coxs, peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

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How long to cook a pork roast in the slow cooker – for pork loin, 4 to 5 hours on low for tender, juicy perfection. Pork shoulder needs to be cooked for 10 hours on low for a 1.5 – 2.5kg / 3 – 5 lb pork roast. Shoulder is a tougher cut of pork so it requires a longer cook time to break down the fibres and fat.
From recipetineats.com


SLOW COOKER MISSISSIPPI PORK ROAST WITH VEGETABLES
Shopping List for Slow Cooker Mississippi Pork Roast with Vegetables. 5 lb Pork Shoulder Roast. 1 Envelope Ranch Dressing Mix. 1 Envelope Pork Gravy Mix. 1/4 Cup Butter. 6-8 Pepperoncinis. 6 Carrots Peeled and cut into chunks. 1 lb Small Red Potatoes.
From myroilist.com


SLOW-COOKER PORK ROAST RECIPE | SOUTHERN LIVING
Step 1. Place stock, potatoes, carrots, and turnip in a 6-quart slow cooker. Cover and cook on HIGH 1 hour. Advertisement. Step 2. Meanwhile, stir together rosemary, thyme, salt, and pepper in a small bowl. Rub pork with 1 tablespoon of the oil. Sprinkle pork all over with 2 tablespoons rosemary mixture, pressing to adhere.
From southernliving.com


BEST CROCK POT PORK ROAST RECIPE - HOW TO COOK A PORK ROAST IN A …
Place red onions in bottom of Crock-Pot. Place seared pork loin on top of onions. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 hours, depending on the size of your pork loin. Make glaze: In...
From delish.com


SLOW COOKED ROAST PORK - COMMUNITY FOR SLOW COOKER RECIPES
Directions. 1. Place potatoes, carrots & onion on bottom of pot. Take pork and make slits in crackling. Slice apple and stuff slices into slits. Place pork on top of veggies. Cook on low setting for 8 hours. 2.
From slowcookercentral.com


SLOW COOKER GARLIC BUTTER PORK ROAST - SPICY SOUTHERN KITCHEN
Instructions. Blot roast dry with paper towels. Sprinkle roast with Cajun seasoning, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear on all sides. Transfer to a 6-quart slow cooker. Scatter the garlic on top of and around pork. Sprinkle the thyme and red pepper flakes over pork.
From spicysouthernkitchen.com


10 BEST PORK LOIN ROAST SLOW COOKER RECIPES | YUMMLY
Slow Cooker Pork Loin Roast with Honey Garlic Sauce Suburban Soapbox fish sauce, honey, soy sauce, ginger, garlic cloves, pork loin roast and 2 more Crock Pot Easy Pork Loin Roast Magic Skillet chili sauce, onion salt, apple cider vinegar, freshly ground black pepper and 5 more Latin-Rubbed Pork Loin Roast Pork
From yummly.com


CROCK POT PORK ROAST (AND VIDEO!) - THE BEST SLOW COOKER PORK …
Instructions. Add the pork and everything except the cornstarch and the ¼ cup of water into the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through (internal temperature of 145 degrees F). Remove the pork and slice. Now, time to make the gravy.
From eatingonadime.com


HOW TO COOK A PORK ROAST IN A SLOW COOKER - DELISH
In a large skillet over medium-high heat, heat oil. Season pork all over with salt and pepper, then sear until golden all over, about 3 minutes per side. Place red onions in …
From delish.com


21 SLOW COOKER BOSTON BUTT ROAST RECIPES - SELECTED RECIPES
Bake for a total of 30 minutes per pound or until internal temperature, measured with a meat thermometer, is 160°F. Remove the pork from the oven and let it rest for 15 minutes before slicing, discarding the onions. For 8-10 people. The less delicate shoulder cut has a long slow cook time to prepare a tender meal.
From selectedrecipe.com


PORK SIRLOIN ROAST IN THE SLOW COOKER - THERESCIPES.INFO
Hatch Green Chile Pulled Pork Sirloin in Slow Cooker new thefitfork.com. Use 8-qt slow cooker. Add chopped raw onions and chopped roasted green chiles to bottom of crock.Pour in beer. Rub pork roast (s) with garlic and season on all sides with black pepper, cumin, paprika, parsley, oregano, and salt.Place roasts in slow cooker and cover with lid. Slow cook for 8 to 10 hours …
From therecipes.info


SLOW COOKER PORK ROAST AND APPLES RECIPE | ONTARIO PORK
Place roast on top and cover with lid. Cook on LOW for 6 hours or on HIGH for 3 hours. Remove roast to a cutting board and tent with foil. Increase slow cooker to HIGH, if necessary. In a small bowl, whisk together cornstarch, water, salt and pepper. Pour into slow cooker and cook, stirring for about 10 minutes or until thickened slightly.
From ontariopork.on.ca


BEEF FOR POT ROAST SLOW COOKER - THESUPERHEALTHYFOOD
Ingredients. 2 tbsp sunflower oil; 1½ kg rolled beef brisket; 2 tbsp plain flour; 3 carrots, chopped; 3 sticks of celery, chopped; 2 parsnips, chopped; 1 onion, chopped
From thesuperhealthyfood.com


PERFECT CROCK POT PORK ROAST - RECIPES THAT CROCK!
Place your roast in your 4-quart crock pot fat side up Surround your roast with your potato wedges, onion halves and carrots Mix together one of your brown gravy mixes with 1 cup cold water Pour over your roast and veggies Cover and cook on low for 5-6 hours (total)
From recipesthatcrock.com


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