Crockpot Pork N Rosemary Roast Sallye Food

SLOW-COOKER ROAST PORK SANDWICHES

Steps:

• Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
• Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
• Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
• Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

SLOW COOKER PORK ROAST

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.

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY

Steps:

• Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
• If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
• Cover and cook on Low heat setting 8 to 9 hours.
• Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

SLOW-COOKER BEEF AND POTATOES WITH ROSEMARY

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
• Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.
• Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.

ROSEMARY POT ROAST

Steps:

• In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

PORK ROAST W/ APPLES SAGE AND ROSEMARY (CROCK POT)

Steps:

• To make apple sauce, toss apples with lemon juice and set aside. To make apple slices, don't cut apples and mix them till one hour before roast is done.
• Season roast with salt and pepper.
• Heat oil in a skillet over medium high heat.
• Brown roast well on all sides, remove from heat and brown onions slightly.
• Place onions in crock pot and top with seared roast.
• Place sage and rosemary sprigs on top.
• Cover and cook on high for four hours or low for seven to eight hours.
• Add the apples during the last hour of cooking for firmer apples, or add them in the begining of cooking to make apple sauce.
• When done, discard the sage and rosemary, slice pork and serve with apples, or applesauce.

CROCK POT ROSEMARY PORK AND MUSHROOMS WITH SHALLOTS

Steps:

• Heat the oil in a skillet and cook the pork until browned.
• Remove and drain excess oil and place the pork in the Crock pot.
• Add the remaining ingredients and stir.
• Cover and cook on Low for 8 hours or on High for 4 hours.