CROCK POT PORK ROAST WITH GRAVY
Our version of Crock Pot Pork Roast with Gravy only has 3 ingredients---pork roast, cream of mushroom soup, and condensed French Onion Soup.
Provided by Barbara
Categories Entree Main Course
Time 6h5m
Number Of Ingredients 3
Steps:
- Mix together cream of mushroom soup and condensed French Onion Soup.
- Optional step: dredge thawed pork roast in 1/2 cup flour that has been seasoned with 1 teaspoon salt and 1/2 teaspoon pepper. Brown all sides of pork in a skillet of hot vegetable oil.
- If you do not brown the roast, season all sides with salt and pepper.
- Add pork roast to slow cooker insert. Pour soup mixture over top.
- Cook on low for 8-12 hours or high for 5-6 hours or until the pork is fork tender.
Nutrition Facts : Calories 190 kcal, Carbohydrate 4 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECT CROCK POT PORK ROAST
Are you looking for the perfect recipe to use with a pork roast? Then you don't want to miss this Perfect Crock Pot Pork Roast recipe! It is amazing!
Provided by Aunt Lou
Categories Main
Time 5h5m
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray
- 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)
- An hour before serving, mix together your remaining brown gravy mix and 1 cup cold water
- Pour over roast and veggies
- Cover again for the last hour of cooking.
Nutrition Facts : Calories 215 kcal, Carbohydrate 4 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
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.
CROCK POT ROAST PORK
I've made this recipe for years. It's easy to make and smells great while it's cooking. I serve it with applesauce, sweet potatoes and a green veggie. There are never any leftovers.
Provided by Tobago Cay
Categories Weeknight
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rub pork roast with salt and pepper.
- Cut 10 slits on top of pork roast and insert sliced garlic into slits.
- Broil pork roast for about 5 minutes.
- Slice onion and put in crockpot.
- Place pork roast on top of onion and add cloves, bay leaves, water and soy sauce to crockpot.
- Cook on high 5-6 hours or low 10-12 hours.
CROCK POT YANKEE POT ROAST AND VEGETABLES
Make and share this Crock Pot Yankee Pot Roast and Vegetables recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 8h40m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Season roast with salt and pepper.
- Combine vegetables and seasonings in crock pot.
- Place beef over vegetables, and pour broth over beef.
- Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
- Remove beef to serving platter, and arrange vegetables around beef.
- Remove and discard bay leaves.
- To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
- Skim off and discard fat.
- Measure remaining juices and heat to a boil in small saucepan.
- For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
- Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).
Nutrition Facts : Calories 96.7, Fat 0.3, SaturatedFat 0.1, Sodium 126.2, Carbohydrate 21.9, Fiber 3, Sugar 3.3, Protein 2.4
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
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
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