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Sunday Pot Roast
1 Teaspoon Dried Oregano
1/2 Teaspoon Onion Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Caraway Seed
1/4 Teaspoon Garlic Salt
1 Boneless Pork Loin Roast (3 1/2-4 Pounds), trimmed
6 Medium Carrots -- peeled and cut into 1 1/2" 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
Combine the seasonings; rub over roast. Wrap in plastic wrap and refrigerate overnight. Place carrots, potatoes and onions in a low cooker; add broth. Unwrap roast and place in the slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer. Transfer roast and vegetables to a serving platter; keep warm. Pour broth into a saucepan. Combine flour and water until smooth; stir into broth. Bring to a boil; boil and whisk for 2 minutes. Add browning sauce if desired. Serve with roast. Yield 12-14 servings.
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