Monday, December 19, 2011

Slow Cooker Pork Roast and Vegetables

Okay, this recipe is a rarity. I never make a traditional pork roast. I usually do a Mexican seasoned pork roast that I can shred or a simple pork tenderloin. When I saw this recipe, it seemed too easy not to try. It is one of those great crock pot recipes where you just throw everything in and set it. I found this idea over at Mommy's Kitchen and adapted it for our tastes. It is really good, both Nate and I enjoyed it.

2 - 2 1/2 lb pork roast
1 (10 oz.) can cream of chicken soup (I also think cream of celery would be tasty)
2 packets pork gravy mix, {prepared according to packet directions}
3 carrots, cut
1 onion, quartered
4 potatoes, cut
1 bay leaf
1 tsp. italian seasoning
1/2 tsp. montreal steak seasoning
salt & pepper, to taste
1 Tbsp. olive oil

Add olive oil to a large frying pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub. Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, and potatoes to the bottom of the slow cooker and then place the roast on top. Pour cream of chicken soup over everything and add bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4. The last 2 hours of cooking remove the bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.

No comments:

Post a Comment